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Photographic 

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CIHM/ICMH 

Microfiche 

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microfiches. 


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The  last  recorded  frame  on  each  microfiche 
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Las  exemplairea  originaux  dont  la  couverture  sn 
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par  le  premier  plat  et  en  terminant  soit  par  la 
demiire  page  qui  comporte  une  empreinte 
d'impreeaion  ou  d'illuatration,  soit  par  le  second 
plat,  aeion  le  cas.  Tous  lee  autras  sxcmplaires 
originsux  sont  filmte  en  commenpant  par  la 
premiere  page  qui  comporte  une  empreinte 
d'impreeaion  ou  d'illustrstion  st  en  terminant  par 
la  derniire  page  qui  comporte  une  telle 
empreinte. 

Un  dee  symbolee  suivants  apparaitra  sur  la 
demiire  imag«  de  cheque  microfiche,  selon  le 
caa:  le  symbols  -^>  signifie  "A  SUIVRE '.  le 
symbols  7  signifie  "FIN". 

Lee  cartee.  planches,  tableaux,  etc.,  oeuvent  itre 
film4e  A  dee  taux  de  rMuction  diff  Grants. 
Lorsque  le  document  est  trof?  grsnd  pour  itre 
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do  I'angle  sup4rieur  gauche,  de  gauche  i  droite, 
et  de  haut  en  baa.  en  prenant  le  nombre 
d'images  nilcessaira.  Lea  diagrammes  suivants 
illustrent  la  m^thode. 


1 

2 

3 

1 


6 


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•I^=3>«- 


PROPERTY  OF  LIBRARY,  DEPARTMEItT  OF 
AGRICULTURE,  WEST  BLOCK,  OTTAWA 

Lenllo .':Cr..../:=f....i'.i^^.-jo.n..y. 

Date t..Ja....l.J^..l^ 


PLEASE  RETURN 


ho 


^^"W}^ 


THE 


S 


ONION  BOOK. 


A    PRACTICAL    GUIDE 

TO    J  i-1  E 

Profitable  Culture  of  the  Crop. 


BY  SOME  TWENTY  EXPERIENCED  GROWErtS. 


1  J.  r-.  I'  !s  'V  i«  .V  r  i;  i>. 


NEW   AND  GREAiu,     i.  ....ARGED  EDITION. 


I   '.f 


ii>' 


NEW   YORK: 
O     JUDD    CO.,    DAVID    W.  JUDD,   Pres't., 

7  5    t       B  R  O  A  D  W  A  Y  . 

188  7. 


Iix> 


:.|K. 


i.ulfreU,  ucc«rUiiig  to  Act  uf  (;origi:i!i)»,  id  lln-  ycur  IS,-'   tjj  l!i  •  (.»   ^^  iiu  Co.,  iii  tlic  OlUiie  of  llic  M'oruHuu 


ol  t'oUtfrc'ts,  ut  \Viit>blti't,'tuu. 


Dtr 


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Ch 


iij. 


•500 


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NEW    AMERICAN     FAlOl    BOOR. 


OUKtINALLY    by     li.     L.     ALLEX, 

AiiHior  of  ••  inmi'M  of  iMmies/ir  AnlrniUji,"  anil  fonin'ily  FMInr  if  {hit  "■  AinfriciUi  Aijriculturht.''' 

IlE VISED      AM)      ENLAIKIED      15 V      L  E  AV  I  S       F.       A  L  L  E  N  , 

Aulluir  of  "Aineriam  CaUlf."  JJdllor  rf  the  '-AtMnciia  t<hi>rihur.i  UtrrU-limk,'''  etc 

KNTS : 

\         Roiiil^— Shade  TrcP!>-M'i)o(l  Laml  ■— Tinip  of  Out- 
;  liii:.;  Tiiiil)er--Tooli-— Agriciiltuni;  Ecliication  of  ths 

Kaniiur. 

t'HAPTKlt     XIII.— Farm    P.iiildiiiirs— House— Barn— 

t^livilji—Cistorn-'— Various  other  Om-lluiidiii^'s— 
Stuamin;^  Apiiaratus. 

CriAlTKR  XIV.— Domeflio  Anim:  Is— Brecdimj— Aim- 
tomy— Respiration- (^oiisuniptSoii  of  Pood. 

CHAPTER  XV.-N.mt  or  I  orniMl  Cnttlo-Devona— 
Hero  fords  —  Ayrshire^  —  Gallownys— Sliorthoriis — 
Alderncyn,  or  Jerseys— Diiti.li  or  Ilolstein— Manage- 
ment from  IVirlh  lo  Milking',  Labor,  or  Slaughter. 

CHAPTER  XVI.-Thc!  Bairy -Millj-Butter— Cheede 
— DinVrei't  Kind.-s— Manner  of  Workin;:. 

CHAPTER  XVIf— Slicep  —  Merino  —  Saxon— South- 
Down— The  Lo:.!r-\vooled  Breeds— Cotswold—Lln- 
rolii— BrecdiiifT-  ManairemcMit  -Sheplierd  Doi:p. 

CHAPTER  XVIlI.-Tlie  Uorse-Descriplion  of  Differ- 
ent ISreuda— Tlieir  Vurliiua  Uees- Breeding— Man- 
ngement. 

CHA"TERXIX.—ThnAB8—Mulc— Comparative  Lal)or 
of  Working  Animals. 

CIIAP'I'ER  XX.— Swine— Different  Breeds— Breeding 
-  Uearin'.'-Fallenin^'— CnrinL;  Pork  and  H.ims. 

CHAPTER  XXI. -Poultry-Hens,  or  Barn-door  Fowls 
— Tiirki'y  —  Puacoeli— Guinea  Hen— Goose— Duck 
— Iloiuy-Bees. 

CHAPTER  XXI 1.— Diseases  of  Animals— What  As- 
thority  sliall  wo  Adopt  ?— Sheep— Swine— Treat- 
ment and  Bri'eding  of  Horses. 

CHAPTER   XXIII.—Conelusion— General   Remarks— 
The  Farmer  who  Livi^s  liy  liis  Oecupaliun— The 
Amateur  Farmer— Sundry  Useful  Tables, 
l'2ni().  .Kfi  pp 

THE    PRKSS. 

Comprehensive  and  rarefnl,  tellinc;.  and  telling  sfc- 

oifleally.  just  wliat  the  tillers  of  the  soil  net  'I  lo  V.v     \ 

it  will  |)rove  of  irreat,  ,iilvarila'.4e  to  all   who  faith        r 

follow  Us  counsels  iu  the  spirit  in  which  they  are         ,i. 

( 'oiiijrfijaliDfiali.it.  and  lia'crdir. 

It  intellicrently  and  quite  fully  iliseusses  tin'  varioua 
operations  of  farm  life,  auil  Is  invaluable  lo  all  eiiLraged 
iu  agriculture.  Fanner's  VaOiiiet. 

For  the  young  man  of  rural  tastes,  hut  without  a 
trainiM;.' at  the'  )ilow-hauilles,  who  a-^ks  for  a  seiieral 
vruide  and  instruetor  thai  shall  be  to  au'riculturu  what 
the  map  of  the  worlil  Is  to  u'eov'raiihv.  it  is  the  best  man- 
ual lo  print.  For  the  workin;:  fariiier,  who  in  summer 
nofUiiuL's  and  by  the  winter  liresi  h?  w(niid  refresh  his 
convictions  ami  re.is.sure  his  knowiedi-'e  bv  oM  detlin- 
lions  and  wel|.,>oMsidered  ...nnmaries,  it  Ls  th^  nioel 
eonvenient  ham'-lxjok.  From  its  d.inble  authorship  one 
miurht  eirpee'  some  show  of  nateh-work.  the  oriL'ili.al 
st:ite!ni'nt  of  thennl'ior  of!''-!'!  aiinoialed  and  c.naliileci 
by  Ihe  writ.. r  of  this  vear,  But  thi-  h;is  l).'en  wisidv 
avoirled.  The  boiiU  is  11  iniit.  and  sh.iws  no  disparity 
tv!e  nor  enntr'.dietlon  in  statement.     Prietieallv, 


CUNT 

IN'l  UODITTION'. —Tillage  Husbandry  — Grazing — 
F.-edi'i;:- Bree'ding— PlanliiiL',  e'e. 

C11.\I''I'I;R  1.  -Soils  — Clas-ifleal ion  — Description  — 
M;uiaL;emeut  —  Proporlii'9. 

CllAI'TKR  II.  Ijiorganic .Manures— Miniral—Sto-,i(!— 
Earlh    -Pliosphatio. 

C'lIAl'l'IClt  III.— DrganicMannns— Their  Composition 
—.\  n  itnal —Vegetable. 

CHAPTER  IV.— Irrigntiou  ami  Draining. 

CH.VPTEU  v.— Meclianical  Divisions  of  >'oils— Sjjud- 
ing  -Plowing' — Implements. 

CHAPTER  VI. -The  Grasses  —  Clovers  — Aleadows- 
Pastures— Comparative  Values  of  Grasses— Imple- 
ment'^ for  tlieir  Cultivation. 

CIIAPI'KR  VII. -Grain,  and  its  Cultivation— Varieiios 
—Growth— Harvesting. 

CHAPTER  VIII.  —  T.eLiindnons  Plants  — The  Pea- 
Bean  Englljli  Field  Beau— fare  or  Veteh-Culti- 
valion— Harvesting. 

CHAPTER  IX.  —Roots  and  Esoulonts  — Varieties— 
(;rowth—Cultivari(Ui— Securing  the  Crops— Vses— 
Nutritive  Eiinivalc-uls  of  Different  Kinds  of  Forage. 

CUAI'TEU  X.--Fniits  —  Api)les  — Cider  — Vinegar— 
Pears— Quinces  -1'eaehes— Plums— Ai>ricots— Nec- 
tarines -  Smaller  Fruit.s— Planting- Cultivation— 
Ga;hering— Preservi  ng. 

CHAPTER  XL— >ii?e(dlaiieous  Objects  of  Cultivation, 
aside  from  the  Ordinary  Farm  Crops— Broom-corn 
—  Flax— Cotuni  -  Hemp— Sugar-c.-ne— Sorghum— 
Maple-Sugar—Toliaeeo—lmligo— .Madder— Wood — 
Sumiicli -Teasel-  .Musf.ard- Hops— Cast. >r  Beau. 

SilAPTER  XH.— Aids  and  Objects  of  Agrimllure— 
Rotation  ol  Crops,  and  their  Effects— V  eeds— Res- 
toration of  Worn-out  Soils— Fertilizing  Barren 
Lands— Utility  of  Birds— Fences— Hedges— Farm 

NOTICES    BY 
It  is  a  volumi  of  over  Ave  hundred  pages,  aiid  In  its 

firesenl  shape  comprises  all  that  can  well  be  condensed 
nto  .in  available  vcdume  of  its  kind^ 

Hartford  Ikiity  Times. 

It  ha?  a  veiy  wide  range (?f  sulijocts,  taking  tip  nearly 
all  matters  that  ariMiuist  important  to  fanners.  C(mi- 
prising  the  eoml)ined  wisdoui  and  experience  of  two 
eminent  agrieultnrisis,  it  must  prove  of  L'reai  valine  to 
the  class  for  whom  it  is  i)repared.--AV/«  York  Observer. 

It  Is  crammed  full  of  jnst  the  information  that  is 
kvanted.  which  it  i»  a  iileasnn;  to  recommend.  We 
know  of  no  better  encyclopedia  of  farming. 

Vfw  york  Indf/xudent. 

It  is  something  in  favor  of  this  work  that  it  has  been 
before  the  public  for  many  years.  The  oriLriiial  Work 
was  prepared  with  esclriordinary  rave,  and  containc,| 
a  vast  amount  of  -em  ral  triilh  that  is  as  ap|ilicable 
iiowa«it  was  then;  it  ha^  therefore  been  made  the 
basis  of  the  present  work,  which,  to  all  intents  and 
purp.ises.  is  new.  idiice  it  is  adanted  to  the  pr.'seiif  im- 
proved Ktate  of  ai-Hcnlinral  kn.iwled.'c.  Every  di'oart 
tiient  is  tirenared  with  cnnsei-'ntlons  care,  and  with  a 
vii'w  of  niakltiL'  the  work  a  reliali'-  source  of  aorrieul- 
li«*l  lii(omi«tlon,  Ch!r't'rn  ff'-puMienn. 


it  is  alto'.'i-ther  a  recent  .-ind  timdv  volume,  Oulj 
se  much  rf  the  orlidnal  B.iok  of  ih,-  Farm,  bv  R.  T. 
Allen,  as  time  could  uot  change,  has  been  adopted  Uj 
the  reviser.  A'w  iw»  Vn*i/««. 


0.   JUDD  COMIMNY,  751  Broadway,  New  York. 


'ft 


' 


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ONION    CULTURE 


' 


Prize  Essays  and  other  Papers. 

PUBLISHERS-    PREFACE. 

t.>  b.  witton  by  uu  experienced  On  o„  G  owe        ot  ,/    ,"  ''^'""^  '"'^'^"""^  ^'°  ''^'"^^  "'"-« ^ 

v.rious  items,  f.-o.u  the  .election  of  the      e        '  ■        '  "'"'  '""''  "'  "'-"useript ;  to  embruee  the 

'■"'  'o  those  Who  h.ve  hac,  lit^^       :.::      :::;;';"""^;"  V^'^T  ^"  "'^"-  -^  -  P^^^^y  as  to  be  use. 
tro„.vanous  partsof  the  counts"  iT     1/  :'"''"^"'^  Many  artiele.  wee  .eeeived 

•>c  given  in  the  A.u:nran  ^vW.«ft,  Av        ,  T""  "'" '""  """^■-    '^^  ''"'  °"«  "^  two  only  could 

pe.-ieuce,ana  pubhshe.!  in't^:     ^    ^  ^  i:^"^ '"^  l'' "" '"^^^  ^'^'^  greatest  vaHety^f  c- 

Culture,  and  edition  after  edition\v  I  ,  "i-  ^Z  :'"  r^""*^  ""  ^'""""'  '^"'^°^^'^  »"  0'-" 
has  been  essent.Hy  en,a..ea  by  th^ t:;,-:  c^'  ::;;:  ^^^  ^'"'^T  '""^ ''°^^"  ^^ '''^'^' '' 
mentioned  in  the  rollowin,  pages,  they  are  those  w  i  h  m^. "  j^/u  T  "  "  ''■'""'■'  ""'""^  '^^'^ 
The  current  n.arket  rates  are  «ive„  in  the  .ai,y  papers    f^ti  "'"  '"'  ^''''  ^™^  '^^'"^"• 


No.  I. 


[TwE  writer  of  the  following  hus,  we  believe, 


for  market.— Ed.] 


.ad  an  oxponenco  of  .some  thirty  yean,  in  growing  oniou. 


BY  WM.  J.  JENNINGS,  OF  WESTPORT,  CT. 


Selkctio.v  Of  Gmvsu.-.\  deep  loamy  soil  is  con- 
Bidered  the  best  for  onion.,  though  they  will  grow  on 
soil  a  large  proportion  of  ivhieh  is  clay  V  ligl,t 
porous  soil  with  a  gravelly  subsoil  should  "be  avoided 
Tlie  surface  of  tlio  ground  should  bo  nearly  level  as 
^  hiily  ground  is  liable  to  wash  from  heavy  rains  '  In 
Belectmg  a  piece  of  ground  fi.r  onions,  there  are  sev- 
eral thuigs  that  should  bo  oonsic'.ered. 

lat.  Ground  that  is  stony  should  be  avoided,  unless 
the  cost  of  removing  the  stones  is  first  considered 

2d.  Ground  that  is  overrun  by  weeds  and  trouble- 
some grasses,  should  not  bo  chosen  until  thov  are  first 
Siibdued. 

M.  Ground  that  is  shaded  will  not  do  ;  neither  tint 
which  is  too  wet  to  bo  worked  early  in  the  spring 

Having  attended  to  the  foregoing  hints,  it  is  al-o 
important  to  select  with  reference  to  cultivating  the 
name  ground  for  onions  for  an  indoliniie  length  of  time 
for  m  m  doing,  the  labor  of  fir.t  preparatio,i  is  uvoide.i ;' 
oesides,  each  succeeding  crop  is  more  easilv  cultivate,! 
provided  the  previous  work  has  been  thorou.rhlv  lone' 


PRKPARATIOy  OF  GUOUNI)   FOR  SowINQ.  _  Having 
made  a  suitable  selection  of  ground,  the  next  thing  to 
be  considered  is  its  preparation.     First  gather  out  the 
stones  pretty  thoroughly-putting  the  largest  ones  into 
fonces  the  middling.si.od  ones  inio  blind  ditche.s,  and 
the  smallest  ones  into  the  mud-holes  of  the  roads.     In 
tins  way  some  good  is  done.     Above  all,  avoid  the 
lioathenish  practice  of  emptying  them  by  the  road- 
.side,  not  only  disfiguring  the  roads,  but  giving  a  har- 
Ibor  f,r  briers,  elders,  and  the  ten  thousand  noxious 
weeds  that  now  infest  such  places.    In  the  next  pla« 
give  the  ground  a  heavy  coat  of  the  be.t   manure 
Hog-pen  IS  the  best  home-made  manure;  next,  stabla 
I  not  too  coarse;  next,  common  barnyard,  well  rotted 
As  to  the  quantity  of  manure  on  an  acre,  that  raus. 
be  determined  iu  part  by  the  condition  of  the  soil 
Prom  twenty  to  thirty  loadsJ  of  forty  bushels  per  load, 
,  make  a  very  good  coat  to  begin  with.     After  this  it 
I  <iceply  ploughed  in,  a  top  drcasing  of  wood  ashes_«av 
.^0  or  200  bushels  to  the  acre,  n.ay  be  given,  or  fmiL 
m  to  -,00  lbs.  of  t;u.ino,  or  bones  ground  or  sawoe 


i\ 


now   TO   BAISB   ONIONS. 


are  good,  or  any  well-pulverizod  manure  that  will 
not  bo  in  the  way  of  the  harrow  and  rake  may  be 
06  used.     But  take  care  not  to  use  seedy  manure  if 
you  wish  to  save  much  labor  and  piitienco.     Manure 
may  be  oarted  on  and  pi  )ugbed  under  in  the  fall,  or 
in  the  spriuft  just  before  sowing.     If  the  ground    is 
ploughed  in  the  fall,  it  will  not  be  neeesHary  to  re- 
plough  in  the  spring.     Fall  ploughing  should  be  put 
off  as  long  as  possible— say  to  the  middle  of  November. 
Having  manured  and  ploughed  your  ground,  it  is 
now  to  be  harrowed  and  raked,  until  it  ia  as  even  and 
smooth   as   a  beet-bed.      Harrows  of  either   iron  or 
wooden  teeth  are  first  used  to  bring  the  ground  to  a 
general  level,  and  the  .stones  to  the  surface;  the  brush 
or   liush-harrows  are  then  used  until  the  lumps  are 
pulverized,    and   the  surface    of    the    ground   made 
smooth,    then    wooden   hand-rakes,   of  twelve    teeth 
each,  are  applied  to  take  off  the  small  stonea  and  fin- 
ish for  sowing. 

Manure  for  top-dre.ssing  may  be  harrowed  or  raked 
in,  and  if  guano  is  used,  it  is  well  to  make  a  second 
application  during  the  growth  of  the  cr  p,  which  may 
be  scuffled  in  by  the  hoe.  All  manure  used  should  be 
ploughed  under  or  mixed  with  the  soil  immediately 
after  it  is  spread. 

Sowing. — Now  then  the  seed  is  to  be  committed  to 
the  ground.     And  here  a  word  or  two  of  caution  ia 
necessary.     Be  careful  what  seed  is  sown.    If  you  are 
under  tlie  necessity  of  buying  seed,  procure  it  of  some 
reliable   man,   a  regular,   honest    onion-grower.      It 
should  not  be  over  one  year  old,  and  should  sink  when 
placed  in  water.    Better  not  trust  to  seed-merchants, 
unless  actually  obliged  to.     Rather  pay  $5  per  poinid 
for  reliable  seed,  than  get  doubtful  seed  for  nolhiug. 
Having  obtained  your  seed,  say  from  three  to  four  lbs. 
per  acre,  you  now  proceed  to  deposit  it  in  the  groutid, 
which  is  done,  where  onions  are  raised  to  much  ex- 
tent, by  a  simple  machine,  (costing  $5,)  drawn  l)y 
hand,  making  two  drills   twelve  inches  apart,   and 
dropping  the  seed  in  them  at  the  same  time.     Next 
comes  tlio  covering  process,  which  consists  in  drawing 
ft  hand-roller  over  the  ground   lengthwise  the   rows; 
"  which  is  the  most  common  way,  pushing  a  clean 
oright  hoe  over  ilio  drills.    This  may  bo  done  by  ooy.s, 
as  tliey  make  smaller  and   lighter  tracks  tlian   men, 
Commeuco  tlie  work  straight,  and  then  be  careful  to 
keep  it  so ;  n(jt  but  that  crooked  rows  make  straight 
onions,  but  for  the  beauty  and  neatness  of  the  thing. 
A  man  accustomed  to  it  will  sow  three  acres  a  day. 
Tlie  time  for  sowing  is  trie  month  of  April,  earlier  or 
later,  according  to  the  state  of  the  groutid.     It  is  gen- 
erally found  that    the    earliest-sowed   onions,    otlier 
things  being  equal,  d'^  the  best. 
CuLTiVATiox— About  four  weeks  from  tlio  tune  of 


sowing,  cultivation  commences  in  earnest.  The  first 
Jhiiig  tn  he.  dnnr-  in  thi-?  department  is  to  go  through 
them  with  an  oalon  hoe,  as  soon  as  the  rows  can  be 


distinctly  seen,  when  the  dew  is  on   in  (ho  morning. 
The  hoeing  this  time  must  be  light-j"st  skimming  the 
top  of  the  ground— the  hoo  being  put  forward  and 
drawn  toward  the  hoer.     In  tlie  course  of  a  few  days 
weeding  must  be  coramcnpcd  ;  removing  all  the  weed.<! 
from  among  the  on;„Ds.    This  part  of  the  work  ia  usu- 
ally performed  by  boys,  for  various  reasons-  Ist.  Be- 
cause  they  can  be  hired  for  about  half  tht.  price  of 
mon.     2d.  A  good  active  boy,  fifteen  or  sixteen  years 
old,  can  do  as  much,  or  more  work  than  a  man:  and 
also  because  it  is  less  tiresome  for  boys  than  full-grown 
men  :  for  it  must  be  remembered  that  the  stooping  or 
crawling  posture  must  bo  a.«sumed  in  weeding  onions. 
In  other  words,   whoever  does  this  work  must  get 
down    to   them,  eyes,   fingers,  and   all,  and   not  be 
ashamed  of  his  occupation,  or  of  soiling  his  clothes. 
The  t.iois  needed  for  lioeiiig  and  weeding  onions  are 
few  and  simple.     The  most  approved  hoe  in  use,  is 
usually  made  from  a  buck-saw  plate,  either  new  or 
worn,  cut  about  eight  inches  in  length,  and  from  o>ie 
to  two  inches  in  width,  with  a  goose-neck  riveted  on 
the  inside  of  it;  or  to  make  the  hoe  stiffer,  two  goose- 
necks are  used,  riveted  as  before,  but  about  one  and  a 
half  inches  from  tlie  ends  of  the  plate,  and  uniting  in 
one  .'•hank  in  the  handle,  which  maybe  about  five  feet 
long.     Tliis  hoe  slioulc  be  kept  clean  and   bright,  so 
that  the  dirt  will  .slide  over  it  without  being  much  dis- 
placed.    A  push  or  sjufTlo-hoe  is  sometimes  used  in 
the  advanced  growth  of  the  crop.      The  tools  used  for 
u-eoding,  aside  from  what  nature  has  provided,  are  a 
crooked   knife,  (common  case  or  shoe-knife  with  the 
lower  end  bent  up.)  and  a  -veeder  made  of  thin  steel 
plate,  about  two  inclies  long  and  one  wide,  riveted 
with  a  goose-neck,  like  the  hoes,  and  fixed  in  a  handle 
about  eiglit  inches  long.    Later  in  the  season,  a  large! 
weeder  is  used,  about  four  inches  in  t^-ngth,  and  set  in 
a  liandle  about  two  feet  long.     Tliis  is  used,  when  th« 
onion-tops  have  becomo  large,  for  the  purpose  of  tak- 
ing out  single   weeds,  and   when  hoeing  the  ground 
would  injure  the  onions. 

After  this  description  of  tools,  we  will  return  tc 
hoeing  and  weeding.  As  no  definite  rule  can  be  giv- 
en for  the  number  of  hoeings  or  woodings,  this  must 
be  left  to  the  discretion  of  the  owner,  or  the  person  in 
charge.  Suffice  it  to  say,  the  oftener  the  ground  ia 
stirred,  tlie  better  for  tlie  crop.  Grotind  should  usu- 
ally be  hoed  about  once  in  two  weeks  during  the 
earlier  part  of  the  season,  and  the  weeding  must  be 
governed  by  numbers  and  growth  of  the  weed.s.  It  is 
all-important  that  the  weeds  be  not  suffered  to  get  the 
advantaiie.  Keep  them  down— keep  them  out— oe 
viRilaut.  Think  of  the  old  adage  about  the  stitch  iu 
time,  and  apply  it  here. 

This  same  vigilance  must  be  exerci.sed  during  the 
growth  of  the  crop.  Some  persons,  owing  to  extra 
work  during  harvest,  are  apt  to  neglect  tlieir  onion* 
This  should  never  be.     July  is  an  important  month  tf 


# 


tho  morning, 
skimming  the 

forward  and 
of  a  few  daya 
all  the  weeds 
>  work  ia  usu- 
ons'  Ist.  Be- 
'  thf.  price  of 
sixteen  years 

I  a  man;  and 
an  full-grown 
e  stooping  or 
eding  onions, 
•rk  must  get 

and   not  be 
:  his  clothes, 
g  onions  are 
00  in  use,  is 
ither  new  .ir 
and  from  Oiie 
k  riveted  on 
',  two  goose- 
ut  one  and  a 
fid  uniting  in 
l)out  five  feet 
id   bright,  so 
iig  much  dis- 
mes  used  in 
cols  used  for 
ti'ided,  are  a 
ife  with  the 
if  thin  steel 
nde,  riveted 
i  in  a  handle 
son,  a  largei 
h,  and  set  in 
d,  when  thft 
pose  of  tak- 

tlie  ground 

II  return  tc 
can  be  giv- 

s,  this  must 
10  person  in 
)  ground  is 
should  usu- 
during  the 
ng  must  he 
ecds.  It  is 
d  to  get  the 
!tn  out — be 
lie  stitch  iu 

during  the 
g  to  extra 
heir  onion* 
It  month  te 


KXPKBIK^OB  OF  PltACnCAL   QKOWKna. 


the  onion-grower.     If  neglected  then,  the  crop  ia  aa 
good  as  half-lost.     Neither  ia  it  true  that  onions  are 
injured  by   working  among   them    when    bottoming, 
although  care  is  necessary  rot  to  l<nock  down  the  tops, 
nor  disturb  the  bulbs  when  growing;  but  bad  usage 
ia  better  than  entire  neglect.     Neither  should  weeds 
be  permitted  to  go  to  seed  on  the  ground  intended  for 
ouio.js  the  next  year,  after  the  crop  is  removed.     It  is 
aonietimcs  necessary  to  hoe  the  ground  over  entirely, 
and  carry  off  tho  weeds  that  may  have  grown  nftc^r 
the  onions  have  been  pulled.    The  great  pest  of  onion- 
gro'ind  uaiiaily  is  purslain;  and  this  nnisl  be  watched 
and  dealt  with  in  a  summary  way.      It  may  be  imrdly 
necessary  to  suggest  liere  that  the  fences  and  ^wders 
of  onion-prouiids  should  be  kept  entirely  clean  and  tidy. 
A  niiin  will  lioo  from  half  an  acre  to  an  acre   of 
ODioLs  in  a  day.     A  smart  boy  will  take  care  of  from 
one  to  two  acres  of  ground  during  tlie  season,  and 
have  an  odd  day  now  and  tlien  to  go  (iahing. 

HARVKsri.VG. — This  takes  place  during  the  latter 
part  of  August,  and  lirsi  of  September.  The  time  to 
pull  onions,  (which  sliould  be  done  by  hand,)  is  when 
the  tops  Imve  fallen  down  and  turned  a  brown  or  yel- 
lowish color.  Sometimes  ou  account  of  the  season,  or 
seed,  or  both,  there  will  be  more  or  leas  that  will  not 
cirop  down  ajid  dry  up.  Some  have  proposed  in  such 
cases  to  roll  a  liarrel  over  them,  or  break  tlicm  down 
iu  some  waj-,  but  it  is  of  doubtful  expediency.  A 
Bcallion  will  be  such,  wlicther  standing  up  or  bent 
down.  Wlien  tlie  main  crop  has  ripened  down,  it  is 
best  to  pull  them  all,  and  sort  out  those  which  are  not 
fit  for  market,  to  feed  out  to  tho  cattle ;  for  wliich 
purpose  they  are  esteemed  of  considerable  value. 
The  cattle  generally  devour  them  greedily;  they 
should  not  however  be  fed  to  milch  cows. 

The  most  approved  way  of  curing  onions  after  thf^y 
i«re  pulled,  is,  to  let  them  lie  scattered  about  the 
ground  for  about  three  days,  and  then  pile  them  up  in 
small  stacks,  containing  about  a  barrel  each:  after  re- 
maining so  about  two  weeks,  open  them,  and  give 
them  frequent  stirrings  for  about  three  bright  drying 
days,  then  liouse  them  in  a  perfectly  dry  condition. 
Tue  stacking  gives  them  an  opportunity  to  sweat,  and 
keeps  them  in  a  measure  from  the  weather,  so  that 
when  opened,  the  outside  skin  shells  oft;  and  gives 
them  a  brighter  and  clearer  appearance,  than  they 
would  have  if  loft  to  cure,  scattered  about  the  field. 

Onions  cured  in  this  way  may  be  put  up  in  bins,  or 
baya  to  the  depth  of  four  or  ttve  feet,  without  any 
danger  of  injury;    there  to  bo  kept,  if  desired,  until 
the  following  spring,  provided    the   tops  are  left  on 
them.     If  put  in  barn  bays,  a  rough  floor  should  be 
laid  down  on  timber  a  law  inches  from  the  ground,  in  | 
order  that  a  circulation  of  air  underneath  may  be  ob- 1 
laiued.     Onions  should   not  be  kept  in  cellars  unless  i 
remarkably  dry  and  cooL    A  slight  freezing  does  not 
hurt  them,  provided  they  are  not  disturbed  in  their 
Vozen  state  I 


I  Masketino.— Th  8  may  commence  aa  soon  as  on.ons 
are  ripe,  and  continue  until  the  middle  of  May  Pillow- 
ing,  provided  communication  is  open.  The  most  com- 
mon way  of  sending  onions  to  market,  is  by  puttifn 
them  in  barrels  with  one  head,  and  sending  them  in 
vessels ;  as  freight  by  water  is  cheaper  than  by  land. 
This  holds  good,  however,  only  for  those  who  are  for- 
tuimte  enough  to  live  in  proximity  to  the  water. 

All  the  preparation  onions  require  for  market,  is  to 
cut  or  strip  off  their  tops  and  put  them  in  barrels.  A 
man  or  boy  will  prepare  flfty  bushels  in  a  day.  Oniona 
always  keep  best  in  their  tops;  therefore  they  should 
not  be  removed  until  ready  for  market. 

Tho  price  of  onions  varies  from  Sl-00  to  $5.00  pet 
barrel,  but  the  a"erage  net  price,  taking  one  year 
with  another  for  several  years  back,  has  been  about 
$1.00  per  barrel. 

Tho  onions  sent  to  New- York  market  are  usuallv 
wholsnied  from  vessels  to  tho  dealers,  and  resold  by 
them  in  smaller  lots,  they  selling  from  25  to  50  cenVg 
per  barrel,  in  adva-.ce  of  cost,  so  that  by  tiio  time  th« 
consumer  gets  them  the  first  prico  is  nearly  doubled. 

GexekaL  Remarks— There  is  no  crop,  perhapa, 
more  sure  than  that  of  onions.  They  are  liable,  it  in 
true,  to  blight,  but  this  seldom  occurs  unless  they  are 
neglected.  Ilieh  soil,  with  a  good  application  of  ma- 
nure every  year,  and  proper  attention,  will  almoat  in- 
variably insure  a  good  crop.  Five  hundred  bushels  to 
an  acre  is  an  average  crop,  though  eighv  hundred  ari.- 
frequently  raised. 

There  are  three  varieties  of  onions  commonly  raisoii, 
namely,  red,  whit'-  and  yellow.  Tho  red  onions  take 
the  lead,  as  they  aio  more  hardy,  grow  better,  and  bear 
hanoling  better  than  either  of  the  other  kinds.  The 
foregoing  directions  apply  equally  to  each  variety, 
though  white  ones  require  more  attention  in  curing, 
and  gentler  handling.  White  onions  in  limited  quan- 
tities and  in  good  condition  sometimes  sell  for  flft;r  p<r 
cent  in  advance  of  red  ones. 

Onion.s,  unlike  most  other  crops,  ni.ay  be  raised  oc 
tho  same  ground  for  an  indefinite  length  of  time, 
without  any  deterioration  in  quality  or  quantity,  pro- 
vided the  ground  is  in  good  heart.  The  writer  knows 
ground  that  has  been  used  for  upwards  of  thirty  con- 
secutive years  for  this  crop,  and  tlie  last  was  as  good, 
or  better  than  the  ttrst. 

It  may  not  be  amiss  to  remark  here  that  skill  in  ths 
onion  business— and  it  is  an  important  item— is  only 
acquired,  as  iu  every  other  department  of  labor,  by 
practice.  Therefore  it  is  bettor  for  a  new  beginner  ic 
the  business  to  commence  on  a  small  scale.  And  let  no 
one  delude  himself  with  tho  idea  of  becoming  suddenly 
rich  from  raising  onions.  Patient,  honest  industry 
will  hero,  as  every  whore  else,  bo  rewarded,  and  when 
a  good  market  is  within  a  convenient  distance,  and 
the  soil  suits,  perhaps  no  crop  pays  better  than  cnioni 


HOW  TO   RAISK   OVlONa 


lU  ,.0  Omox  Sekd._A8  it  is  a  law  of  nature  that  | 
'JJo  p.  iuceg  hko,  ,t  is  of  the  utmost  importance  that  I 
t-reat  c  o  should  be  taken  to  obtain  seed  that  u-ill  pro- ' 
duce  tb,  most  perfect  apecimons  of  its  kind.  ThisLo!,'  ' 
true  ,n  regard  to  onion  send,  for  it  is  a  notor.ous  fner,  | 
that  this  esculent  has  been  improved  in  shaneand  cob  ' 
or  wahin  a  fe.v  years,  from  a  flat  turnip/shape  and 
palored  color,  to  nearly  a  round  or  spherical  form,  and 
"  b;ight  clear  red. 

In  saving  onions  for  seed  then,  care  should  be  taken 
to  select  those  of  the  desired  shape  and  color,  and  of 
medium  size,  or  a  little    hove  it.    The  best  time  to  do 
tins  ,s  wlien  they  are  pulled,  ns  then  the  perfectly  ripe 
ones  are  more  easily  distinguished,  than  when  thevare 
cured.     Another  advantage  to  be  gained  is,  that  the 
earhtst  may  be  reserved,  in  order  to  get  an  ear'ier 
crop,  If  desired,  the  next  year.     Onions  intended  for 
seed  should  l,e  set  out  about  the  middle  of  April,  or  at 
tl)e  usual  tin>e  of  sowing.     The  ground  should  be  pre- 
pared m  the  same  manner  as  for  the  regular  crops,  and 
hen  ,a,d  out  ,n  drills  about  three  feet  apart,  and  four 
"ches   deep,     I..,  these  drills  the  onions  are   to  be 
placeo,  four  or  five  inches  apart,  covered   with  line 
Uirtand  gently  pressed  down  with  the  feet,  or  hand 
roller      As  soon  as  they  are  well  out  of  ground,  they 
should  be  gone  through  with  a  hoe  or  cultivator,  and 
the  weeds  kept  down   by  oeca.'^ionallv   hoein-  the 
ground,  aud  weeding,  until   the  seed  "is  rioe  "  The 


writer  has  found  that  digging  «  trench  between  th* 

rows,  either  with  a  spado  or  hoe,  al>out  the  time  tne 

*<eed  .s  m  blossom,  ana  workmg  the  dirt  thus  dug  out 

I  around  the  onion  stalks,  is  beneficial.     Care  should  no 

I  taken  after  the  onions  have  blossomed,  nox  to  handle 

thera,  or  disturb  their  roots. 

The  seed  matures  about  the  same  rime  that,  onion. 
.a.,sed  from  the  seed  get  ripe.  The  time  for  g.athering 
.3  when  the  heads  as,,unr.e  a  brcwn  color,  and  the  balls 
bogm  to  emck  and  show  the  seed.     The  heads  should 

or  floor,  untd  the  seed  will  readily  .shell;  then  by  rub- 
bing w,^,  the  hand,s,  or  threshing  with  a  flail  if  a 

t'lZ  'r  "  r '"'■''  "'"  """'  ''  "''"'^  '•'^^y  *«  be  passed 
[through  a  fimnntg-mill,  or  exposed  to  a  winnowing 
process^  After  this  is  done,  the  seed  should  be  put  in 
a  vessel  of  water,  and  only  that  which  readily  sinks  is 
to  be  preserved.  It  is  then  dried  in  the  sun  for  two 
or  three  days,  and  put  away  m  a  bag,  in  a  dry,  airy 
to,  uut,l  wanted.  Onion  .eed  should  never  be 
trusted  after  it  is  two  years  old. 

The  price  of  seed  varies  as  much  as  the  price  of  tk' 
on.ons  themselves,  ranging  from  .Sl.OO  to  ,«;5.00  pe, 
pound  T!,e  diftbrent  varietie.s  when  planted'for  s.  e,l 
should  be  put  at  considerable  di,.ta„co  apart,  as  th.^ 
seed  readdy  mixes.  From  throe  to  live  pounds  of  seed 
are  usually  raised  from  a  bushel  of  onions. 


No.  TI. 


BY  JOHN  H.  SHERWOOD,  FAIRFIELD  CO,  CT. 


The  Onion  has  be  -ome  an  important  vegetable  in 
our  market.^  and  the  demand  is  yearly  increasing  at 
prices  which  make  their  cultivation  profitable  Large 
quantities  of  onions  are  produced  in  this  vicinitr,  end 
I  willoOera  few  remarks  on  their  cultivation  which 
I  have  derived  from  much  experience  and  observation 
trusting  they  may  be  of  advantarre  to  those  who  vi.h 
to  cultivate  them.  Experience  will  be  fjund  the  best 
teaclier,  but  a  few  facts  and  general  ideas  put  in  print 
will  be  a  great  help  to  new  beginners. 

The  Soil  most  congenial  to  them  is  a  .strong  damn 
loam,  and  I  think  tl,e  crop  is  generally  larger  where 
a  small  quantity  of  clay  exists  in  the  soil.  I  have 
known  large  crops  on  quite  stiff  clay  soil  when  the 
land  IS  well  under-drained. 

To  have  onions  auecee.i  well,  the  ground  on  which 
they  are  planted  should  have  been  cult.vated  at  least 
two  years  with  some  hoed  crops,  ..nd  highlr  manured 
tor  tnose  crop.s.  Commencing  with  gra..  land,  the  first 
crop  «,ght  be  corn,  next  year  potato..,  or  what  is 
better,  carrci,s.  as  potatoes  are  apt  to  rot  with 
OMjn    uian^ing.     My    reason    for     cultivating    two 


.voars  beore   the   onioa   crop,   is,  because  the  grass- 
roots ,n  the  soil  require  that  time  to  decay-besides,  the 
oil  IS  so  loose,  that  worms  are  apt  to  injure  the  onions. 
It  riot  destroy  most  of  the  crop. 

JI.e  kind  of  onion  usually  grown  here,  is  the  red, 
a^id  those  are  preferred  which  approach  the  nearest 
to  a  globe  ,„  shape,  as  the  yield  per  acre  is  greater. 
The  white,  though  better  for  the  table,  and  command- 
ing near  one  third  more  in  price,  is  but  little  cultivated 
as  the  crop  is  seldom  as  large,  and  the  care  required 
H.  cunng  them,  prevents  their  general  cultivation. 
They  are  very  liable  to  mildew  and  decay,  which,  be- 
."g  conspicuous  on  their  white  skins,  makes  th.m  les« 
salable  than  tlie  8tro;,ger  -ed  skins 

SEED.-Nothing  is  of  more  importance  in  .securir-.  , 
good  crop  of  onion..,  than  having  fresh  new  seed  of  thf 
r.ght  km,  ,  as  many  fail  when  they  depend  on  imports? 
^'^eed,  or  that  which  is  raised  we  know  not  where  or 
how-raised  to  sell,  probably.  M.any  men  in  this  vi- 
^nmy  lo.H  their  crop  last  year  from  this  cause.  th« 
ra.ilt  oemg  entirely  in  the  .seed,  as  that  raised  bv  them- 
selves  or  neighbors,  planted   side  by  sid*   did  well 


KXPKBISNCB   OF   PRACTICAL   QR0WEB8. 


troncl;  between  th* 
,  aixiut  tne  time  tne 
10  dirt  thus  dug  om 
al.  Care  should  no 
inioil,  not  to  handle 

ne  time  that,  onions 
time  for  gathering 

color,  and  the  balls 
Tbo  heads  should 

0  sun  on  a  blanket 
ihcll ;  then  by  rub- 
r  with  a  flail  if  a 
ready  to  bo  passed 

'  to  a  winnowinfj 

1  should  be  put  j,) 
ch  readily  siul<s  is 
n  the  sun  for  two 
i»g,  in  a  dry,  airy 
should   never   be 

IS  the  price  of  tlR. 
.00  to  $5.00  poi 
planted  for  scfil, 
ICO  apart,  as  the 
•e  pounds  of  seed 
lions. 


ause  the  grass- 
ay— besides,  the 
jure  the  onions, 

lere,  is  the  red, 
oh  the  nearest 
acre  is  greater, 
and  cornniand- 
ttlo  cultivated, 
3  care  required 
'al  cultivation, 
•ay,  which,  be- 
ttkes  thsm  less 

5  in  securip-f « 
?w  Peed  of  the 
d  on  imported 
not  where  or 
en  in  this  vi- 
lis  cause,  th« 
lised  by  them- 
ids,  did  well 


I 


while  aetpd  obtained  from  a  distance,  in  numerous  in- 
stances, went  to  tops,  or  made  "straight  onions,"  as  we 
call  them. 

To  grow  good  seed,  select  the  globe-shaped  bulbs 
of  good  size.     In  tije  full  put  them  in  a  dry  cool  place, 
but  not  where  they  will  freeze  much.     Set  them  out 
as  early  as  possible  in  spring,  or  as  early  in  April  as 
the  ground  can  bo  worked.     Set  in  good  garden-soil, 
in  rows  three  feet  apart,  and  eight  inches  distant  in 
the  row — cr  to  jjaiticularize,  slightly  ridge  the  land, 
and  set  ti.o  onions  in  the  furrows,  about  four  inches 
below  tho  level,  and  as  as  they  grow,  keep  entirely 
free  froui  weed-),  and  till  in  the  furrows  from  the  ridge. 
The  i\a  helps  to  support  them  upright.     Otherwise, 
as  the  seed-balls  gr.w  heavy,  the  wind  rocks  them 
about,  and   mucli  of  the  seed   is  lost  or  injured  by 
blasting.     The  seed-balls  should  be  carefully  cut  when 
beginning  to  brown,  and  spread  thin  to  prevent  heating. 
■\Vhon  perfectly  dry,  thresh  and  winnow  clean,  then 
put  into  water.     Tiio  good  seed  sinks,  while  the  im- 
perfect will   float,   and  should  be   skimmed  off  and 
thrown  away.    Care  must  bo  taken  to  dry  thoroughly 
after  removing  it  from  the  water.    One  bushel  of  good 
onions  usually  yields  from  three  to  Ave  pounds  of  seed. 
Land  intended  for  onions  should  bo  nearly  level, 
to  prevent  the  heavy  rains  from  washing  it  after  the 
seed  is  sown.     The  onion  is  a  gross  feeder,  and  re- 
quires a  liberal  supply  of  manure,  say  from  sixteen  to 
twenty  loads,  of  flfty  busliels  each,  well-rotted  manure 
per  acre.      I  prefer  manure    from  the   hog-pen,  but 
where  largo  quantities  are  grown,  all  kinds  are  used, 
first  fermenting  it  to  destroy  foul  seeds  as  much  as 
possible,  and  fit  it  to  mix  with  the  soil  more  easily  and 
evenly.     A  dressing  of   ashes  is  very  advantageous 
to  the  crop. 

To  prepare  the  ground  for  onions,  first  clear  the  sur-' 
face  of  ail  small  stones  above  the  size  of  a  hen's  egg, 
put  on  the  manure,  spread  and  plough  to  the  depth  of 
seven  inches  the  first  year.  After  that,  plough  somewhat 
deeper.  The  ploughing  may  ho  done  in  November,  if 
you  have  many  to  plant,  and  wish  to  get  them  in 
early.  Let  tlie  ground  lie  in  the  furrow  until  spring, 
and  then  spread  on  at  least  one  hundred  bushels  of 
ashes  to  the  acre.  If  no  ashes  are  u.sed,  apply  from 
iwo  to  three  luindred  pounds  of  gU'ino,  and  harrow 
^ith  iron  teeth,  if  the  ground  was  plou^iied  in  the  fall; 
otherwise  use  a  plank  frame,  or  a  plank  with  brush 
set  in,  which  will  leave  the  land  smoother  for  the  hand- 
rake.  As  the  bush-harrow  will  need  some  weight, 
about  that  of  a  man,  I  usually  ride  on  it,  and  by 
change  of  position  can  throw  my  weight  so  as  to  (ill 
up  holes  and  leave  the  ground  more  even,  which  saves 
iiaud-labor.  If  you  wish  straight  row.s— which  look 
and  work  better— stretch  a  line  across  your  field  to 
draw  the  seed-drill  by,  and  by  moving  it  up  to  the 
work,  there  will  be  no  difiicuU'  in  keeping  straight 
The  seed-drills  used  about  here  are  very  simtile  m  con- 
«tructioo  costing  about  four  dolhira     Thev  oi 


rows  at  a  time,  tv^elve  inches  apart,  and  one  half-Inch 
deep.  These  are  covered  by  psissing  a  hoe  backward 
over  the  drill,  or  by  the  hand-rake  drawn  carefully 
parallel  with  the  rows,  which  is  the  quickest  way,  as 
it  covers  two  rows  at  once.  Four  pounds  of  good 
seed  are  plen*,y  for  one  acre.  It  .should  be  planted 
as  early  in  April  as  the  groiuid  will  admit.  Do  not 
work  it  when  wet,  for  it  will  be  lumpy,  and  hard  to 
cover  the  seed  properly.  WhcT  up  enough  to  see  the 
rows,  hoe  between  thei  with  a  hoe  made  expressly 
for  that  use.  The  bla^u  of  the  hoe  should  be  eight 
inches  in  length  and  one  and  a  half  broad,  with  a 
long  crooked  shank.     Next  comes  the  weeding. 

Have  a  small  hoe  made  like  the  above,  but  one  and 
a  half  inches  in  length,  set  in  a  handle  six  inches  long. 
With  this  in  one  hand,  get  on  your  knees,  and  crawl 
over  them,  destroying  all  the  weeds i  for  if  not  well 
done  at  this  time,  the  work  will  be  hard  the  next 
Second  hoeing  and  weeding  the  same  as  first,  but  can 
be  done  faster.  About  this  time,  say  the  first  o( 
June,  sow  broadcast  one  bushel  of  salt  to  the  acre, 
such  as  is  used  for  hay.  This  will  prevent  the  cut- 
worm which  is  sometimes  troublesome,  and  the  salt,  I 
think,  is  a  help  to  the  crop.  I  can  not  .say  too  much 
about  keeping  the  weeds  out,  for  no  crop  suffers  more 
from  weeds  than  onion.?.  Keep  the  weeds  out  as  long 
as  you  can  creep  over  them.  They  usually  require 
fiiur  hoeings  and  weedmg.-,  which  will  carry  them  into 
July.  If  there  are  weeds,  get  them  out,  even  if  the 
bulbs  have  begun  to  swell  •  you  can  walk  through 
them  and  pull  them  by  hand.  This  is  the  time  they 
are  apt  to  be  neglected,  as  tfce  haying  season  claims 
all  the  help. 

As  they  attain  their  growth,  the  tops  loose  their 
lively  green  color,  grow  weak  above  the  bulb,  and  drop 
over.  When  they  grow  exactly  right,  they  all  fall 
down  ;  and  when  about  two  thirds  dry,  they  are  fit  to 
pull.  This  is  done  by  hand,  cleaning  of  all  weeds,  tc 
prevent  the  seed  ripening.  Spread  the  onions  to  wilt 
from  two  to  four  days,  then  pile  about  three  bushels  in 
a  heap  to  sweat.  Let  them  stand  in  this  way  for 
some  days,  or  until  the  tops  are  dried  away.  They 
aro  now  fit  tor  marketing  in  small  quantities. 

If  you  wish  to  house  them  to  keep,  .spread  them 
again,  and  dry;  for  if  housed  damp  or  green,  they  will 
grow  and  injure  quickly.     Great  care  is  necessary  to 
cure  them   properly.     They  should  be  dried  until  no 
juice   will   ooze  from  the  tops  when  twisted  by  the 
hand.     They  will  require  turning  two  or  more  times  tc 
bring  them  to  this  state,  then  cart  them  before  the  der 
falls  at  night.     When  in  the  house,  they  should  hav 
free   circulation    of   air    about   them,   until    freezin 
weather,  and  then  be  protected  fror^'  extreme  cold, 
though  they  bear  some  freezing,  and  io  not  generally 
injure  if  let  alone  until  the  frost  is  all  out.     If  they 
are  intended  for  market  before  December,  almost  any 
out-building  with  a  good  roof  will  make  a  store-house, 
••">  more  air  about  them  the  better.    If  the  floor  ii 


t 


l-HJe  floor  for  the  onions,  and  if  room  is  plenty   do 
"o:  put  thwu  over  two  f..,  Huck.     ThatlZZ 
better   nnder.tood,  I   wiU  gi.e  a  description  of  1  f, 
P^-o   to  .tore  onion,  for  fail    a.d  winter   keopin, 

Make  nbuild.gwitiwhe  top  or  the  sills  one  foot  Z: 
the  ground,  to  aftoni  room  for  air  to  blow  fre.lv  undc^ 

aloo^tioorj.idnponthe.11.     On  tha  inside  ol 
buddi  g,  cnb  around  with  boa,ds  to  the  l,eight  jon  wi.sh 
o  n,uke  the  pile,  leaving  a  Bpace  of  fiftej.  i,  ehes  be 
tween  the.n  and  the  outside. 

As  the  onions  are  put  in,  set  a  small  bundle  of  straw 
0     ho  em  ,  ab<  -u  one.  iu  five  feet,  to  act  us  a  venti- 
'Uor      yhen  eoid  weather  approaches,  fill  the  space 
around  the  outside,  with  the  onion-tops  which  are  cut 
or  an  equ.valent,  and  bank  around  outride  the  building 
yh   utter  of  some  kind.     In  this  reuMon  near  the 
shore,  sea-weed  is  used  to  a  good  purpose,  but  coarse  j 
nanure  wdl  do,  having  some  place  wllere  the  air  can  I 
be  let  .n  ,u  «ild  weather.     Cover  the  top  of  the  onions 
«.th   dry  later,  such  as  hay,  cornstalks  or  the  like 
If  put  up  u.  good  order,  they  will  keep  in  this  way 
and  perhaps  b„Dg  price  enough  to  pay  the  e:.tra  work 


HOW  TO    KAISE    OXIONS. 


use     ";'"«"''''>«  '"I'-^.  «  Pooket-knifo  is  genrra.l, 

used      Tins  work  can  be  dono  at  any  time  after  the' 

are   housed    but   those   intended  for  keeping  lato  i^ 

Spnng  wdl  do  better  to  remain  in  the  tops  untH  wan.,^ 

fir   market      U  in  difficult  to  tell  at  what  time  they 

«'-mld  bo   „,Hrk,.ted,   as    the   price   varies  with    the 

seasons.     The  large  quantities  raised  alon;;  t!,e  shore 

here  are  sold  i,.  New-York,  mostly  by  the  barrel,  sen, 

.-oops  sa.hng  between  the  city  and  the  difTeren, 

'•n  .     rup-  are  sent  as  soon  as  they  .  re  lar.a-  enough 

'"  'te  lull,  and  continued  until  late  in  sprin-     As  a 

g...era,  rule,  probably,  it  would  be  W..11  to  disnose  o, 
o^n^UMf  of  the  crop  before  the  holidays,  and  look  out 
for  the  remauidf  r. 

Five  hundred  bushels  per  acre  area  fi.ir  yield  bu, 
«even  or  eight  hundred  bushel  are  often  raised.  Us.'.allv 
t..o  y,ek  .s  less  the  lirstyear  or  two;  after  ..hat,  if  well 
manured,  the  crop  is  more  certain  and  the  h'nd  may 
bo  cont,nued  in  onions  year  after  year.  ^  .,171 
ground    that  has  produced   onions  for  forty  years  ic 


No.  III. 


BY  JONATHAN  DENNIS,  NEWPORT  CO,  R.  I. 


The  Island  of  Rhode  Island  and  the  shores  of  X.ara- ' 
gausett  Bay,  have  long  been  oolebrated  for  the  raisin.^ ! 
of  on,ons,  ,.art.c.ularly  ,ae  town  of  Bristol,  situated  on  ' 
the  mam  land,  twelve  miles  fron,  the  citv  of  p'ov' ' 
•dence,  and  ojoying  a  fine  harbor,  fron.  which  lir^x." 
q;«osofomonsa.eannu^ 

iork  and  M'  the  southern  ports  of  the  Union,    but 
the  largos   trade  perhaps,  is  carried  on  with  the  I'.sland 
of  Cuba,  to  whu.h   great  quantities   of  potatoes,  and 
omons,  and  other  vegetables,  are   annuldly  shiopea 
bnngmg  sugar  and  molassus  as  return  cargo'         ' 

Newport  also  carries   on   a   considerable   trade   in 
onions  and  other  vegetables,  with  the  South 

JUr^'"'"-  °°'°"  '■"^"''''  "  "'^''^  ^""'  ""J  i*"  i^  i«  not ' 
n.  urlly  so  u  nmst  be  made  .so.  by  the  n,lditiou  of  a 

.beral  dressing  of  manure,  otherwise  it  is  of  l,ut  little 
use  to  ry  to  raise  a  crop  of  onions ;  bh.ck  heavy  sdl 
and  rather  moist,  or  such  as  will  not  .duller  from  d7out 
perhaps  is  the  best  ,•  but  almost  any  .soil  that  will  ,  ! 
duco  a  good  crop  of  Indian  corn  will  answer  if  made 
nch  enough.  OM  gardens  that  have  been  Ion.  cui!: 
y^d  wi  !  generally  raise  a  cr,,    without  much  difn- 

cu>,  bu„ew  land,  or  land  th..t  has  not  be.n  hHdv 

euh.vated  ,;,r  a  number  of  year.,  will  not  goner;  r 
P^^luxea    ,,er.,pf;.u.e,ir^^^^ 

^apno^e,  to  the  manure  not  becoming  .sufficiently  in  ' 


corporated  with  the  soil.     Those  not  experienced  in  the 
rnismg  of  tins  cr,,p  should  not  bo  discouraged  if  thov 

.m,st  0  her  crop.,  .succeeds  better  the  l.,„gor  it  is  plant- 
cd  on  the  s.me  ground,  except  in  some  instances  af- 
tor  long  planting  m  the  .s.amo  place,  they  seem  to  be- 
come  diseased  from  son.o  cau.e  not  well  understood, 
hen  alternating  with  another  crop  for  ,  year  or  two 
Ks  said  to  remedy  the  cvi,.     This  disea.se 'sho.s  if  el 

sici  1 1 ;'  ',  ""  '""■"  ""^  ^"^"'•""  -'■  -  y^"-v 

tT    ^1     ;  '"'^  "'^"'^  ^'■"'''''^•"^  "'«  '-'v^'^  tbey  appear 

r.n!^;'?,'"~''''"'  '■'■"'^  '^''   ^'"^-P^"  r  consider  the 
"0    ,  but  barn  or  .stable-munurc  will  answer  nearlv  a 
^el  on  most  soils;  .sea  manure  is  considered  excel 
lent  on  our  soils.     The  waters  of  Naragansett   B 

«,,shcd   on  the  shores  and  collected  bv  the  f,rmerB, 

a  most  valuable  manure  for  this  crop 

Largo  quantities  of  fls,,  are  taken'  in  this  bav,  and 

hen  composted  and   mi.-.ed  with   barn  or  hog:y  rd 

mauure,  are  much  use.  ^or  onions.     Guano  does  ^o, 

■3;     "^  '""'  •"  ''■''''  "'^  '•'  -^-^  —  "th  r  crop 
and  I  wc-^  uot  advise  farmers  ^o  try  to  raise  oS 


aXP^SillRNCK   OF   PIlACnCA.T.   GKOAVKBft. 


tet-knifo  is  geiirrad; 
•  Hriy  time  after  thej 
for  kecpiiifr  |,,to  in 
thi>  toj)s  until  wnntr-<J 
II  at  wimt  time  thvy 
ico   vuritH  witli    tl,e 
isod  aloiisr  t!io  sliore 
y  by  the  barnl,  sent 
y  and  the  tiifTercnt 
ley  jroliirsjc  eudugh 
lie  in  Mprih},'.     As  & 
e  well  to  dispose  ol 
Mnye,  and  luok  out 

nre  a  fiiir  yield,  but 
fien  raiHcd.  Unnally 
a ;  after  Uiat,  if  well 
and  t!]e  Jrnd  ujay 
■  year.  ~  v.now  o 
fur  forty  years  ic 
or  two  ypars,  and 


■xijerionccd  in  the 
iicouragod  if  they 
liu  onion,  unlike 
l'>ngiTit  is  plant- 
)'ne  instances  af- 
they  seem  to  be- 
well  understood, 
ur  a  year  or  two 
-'•■ISO  shows  it'.olf 
li'ij,'  of  a  yellow 
ives  they  appear 
-'0  the  disorder  is 

I  r  consider  the 
mswcr  nearly  as 
msidcrcd  excel- 
tiragansett  Bay 
^nts,  which  are 
I'v  the  firniers, 
an,  and  produce 

ti  tlii.s  l)ay,  and 
rn  or  hog-yard 
iuano  does  not 
fio  other  crops, 
to  raise  onioni 


witti  il  aioue.  Wood  aahes  aro  an  excellent  manure 
oj  aay  Bud,  lud  purluips  the  gieensand  of  Now  Jersey 
would  auawei,  us  they  soei'  to  require  potash. 

pREPAUATiox  OF  THE  Soiu — Tho  manure  should 
bo  spread  twenty-five  or  thirty  loads  for  two  hors^es  or 
one  pair  of  oxen,  or  a  c^irt-load  of  forty  bushels  to 
tho  acre,  and  p'luughed  in  with  a  g(x;d  even  furrow. 
The  depth  will  depend  on  the  depth  the  soil  lias  been 
previously  culiivateil.  Tho  whole  should  be  thorough- 
ly turned  over,  covering  the  manure  completely ;  a!id  if 
the  ground  has  not  been  highly  manured  previously, 
it  should  have  a  light  diV8,-iiig  on  top,  of  decomposed 
niauaro,  or  wuod  a.sliea  Then  harrow  the  ground  line 
with  a  light  harrow,  and  rake  smooth  and  level,  re- 
moving any  coarse  manure,  stones,  or  hinips  that  may 
interfere  with  planting  or  hoeing.  If  you  have  a  large 
bc(i,  it  saves  labor  to  strike  furrows  through  it,  siiy  a 
rod  or  more  apart,  before  connneucing  to  rake,  into 
which  all  the  lumps  of  manure  and  small  stones  may 
bo  deposited  aud  leveled  over  with  the  soil.  Those 
places  will  be  found  to  pioJuco  as  well  or  better  than 
the  rest  of  the  pieces. 

PliVNTiNU  — Plant  in  hiils  with  the  rows  twelve 
inches  apart,  and  six  inches  between  tho  hills.  We 
use  a  machine  that  plants  in  liills,  two  rows  at  once,  at 
tho  required  distance  apart.  Never  plant  them  in 
drills  if  30U  can  avoid  it.  If  you  have  no  machine 
that  will  plant  in  hills,  I  think  you  will  save  time  in 
the  after-eultivatiou  by  planting  by  hand.  It  is  te- 
dious work  to  wei'd  a  drill-row,  but  in  hills  you  can  do 
most  of  the  weeding  with  tho  hoe.  Put  from  six  to 
eight  seeds  in  a  hill  if  you  wish  to  raise  them  of  nearly 
uniform  .sizo  for  marketing  by  tho  bushel.  With  us, 
where  most  of  the  crop  is  bunched  ou  straw,  for  tho 
West-Iudia  aud  other  foreign  markets,  we  put  from 
ton  to  twelve  seeds  iu  tho  hill,  and  we  never  thin  them 
out.  They  seldom  all  veg(.'rate,  aud  some  will  be  cut 
up  in  hoeiug,  so  that  two  thirds  the  number  you  plant 
will  be  all,  perhaps,  that  will  come  to  maturity.  They 
require  but  slight  covering,  not  exceeding  one  half  or 
three  quarters  of  an  inch  deep,  pressing  the  earth 
down  sigiitly  upon  the  seed.  Our  machines  are  pro- 
vided with  a  roller  that  does  tliis.  Onions  wi".  grow 
well  very  thick  if  provided  with  a  suflBcient  quantity 
of  manure. 

Vaiiieiiks — The  kind  will  depend  altogether  on  the 
market  you  wish  to  supply.  We  raise  the  common 
red  onion,  becau.so  it  suits  our  market.  Eacli  one 
should  consult  the  wants  of  his  customers  in  this  as  in 
every  other  ciop.  Tho  Yellow  Dauvers  is  a  good  sort 
tor  our  home  market.  It  is  hardy,  cooks  whi'^e,  aud 
keeps  well  through  the  winter.  Tho  White  Portugal 
is  a  delicate  onion,  and  sells  tho  highest  in  our  home 
markets  uf  any  variety,  but  is  a  poor  keeper  for  winter 
and  spring  use. 

Tlie  red  with  us  is  dividod  into  tlireo  aurts,  as  they 
aro  cilkd,  though  in  fact  they  are  all  one,  namely,  tho 


early,  second  ear'.y,  and  lato,  and  are  produced  by 
merely  selecting  the  onions  for  peed.  The  early  is  a 
tlat  onion,  sometimes  even  holiowed  at  the  crown,  the 
second  early  is  full  and  round,  and  the  late  is  some- 
what pointed  at  both  ends.  Therefore  all  you  have  to 
do  to  produce  those  variities,  is  to  select  tho  flattest 
ouiotis  you  can  find,  to  raise  your  seed  from,  if  yoB 
wish  to  raise  early ;  the  full  round  for  the  second  early, 
and  so  on,  and  you  can  readily  produce  the  kiad  you 
wish  by  a  few  years'  pronagation  in  this  way.  Wa 
raise  the  second  sort  mostly  because  it  produces  well, 
and  suits  our  market,  though  there  are  considerable 
quantities  ot  tho  early  variety  raised  for  tlio  early 
market,  which  do  very  well,  althouga  tiiey  do  not  pro- 
duce as  much,  but  bring  a  higher  price  on  account  ot 
being  early.  Bo  careful  in  purchasing  seed  '  buy 
fron  those  you  can  rely  upon,  as  old  seed  is  v^.y  un- 
cert  "n. 

Th(.  potato-onion  is  largely  raiseil  by  mark  t-gar- 
deners,  to  be  pulled  up  when  partly  grown,  anu  tied  in 
bunches  of  six  or  more  for  tho  market.  They  fire  a 
valuable  variety,  being'  of  mild  flavor,  and  cook  very 
white  They  aro  propagried  by  sets  and  not  by  seed. 
A  largo  bulb  set  o\it  in  spring  will  produce  a  number, 
some  of  good  size,  which  may  be  pulled  for  m..rket  or 
the  table,  with  several  small  ones,  which  may  by  set 
tho  next  year,  and  which  in  turn  produce  one  or  two 
large  ones.  There  aro  a  great  many  raised  from  pips, 
as  they  aro  called,  which  aro  the  very  small  onions 
lefl  from  the  main  crop  of  the  red  variety,  set  out  in 
spring  similar  to  the  potato-onion.  They  will  incline 
to  run  to  seed,  and  the  seed-stalk  must  be  broken  off. 
Bo  careful  to  break  them  below  the  large  place  on  tho 
stalk,  and  they  will  produce  a  good  bulb  for  early  use. 
Both  the  pips  and  potato-onion  may  be  set  thickly  in 
drills,  as  early  in  spring  as  the  state  of  tho  ground 
will  admit  of^  and  wit!)  a  litle  hoeing  tlicy  will  pro- 
duce a  good  early  crop.  There  is  a  variety  called  tho 
top-onion,  which  produces  the  seed  or  set  on  the  top, 
like  tho  garlic  but  they  are  not  much  grown,  and 
with  us  are  not  considered  worthy  of  cultivation. 

IIoEiXG. — Onion.'?  shou'd  bo  hoed  as  soon  as  tho 
rows  can  be  .sceti,  and  as  often  as  tlio  weeds  show 
themselves.  I  consider  it  better  to  hoe  often,  for  you 
can  hoe  them  twice  over  when  they  are  not  very 
weedy,  in  about  the  same  time  it  would  take  to  do  it 
once  if  you  let  them  got  overrun  with  weeds;  and 
then  it  is  a  long  and  tedious  job  to  cleat  them  out,  be- 
sides injuring  the  crop  in  so  doing.  After  tho  second 
or  third  hoeing,  when  they  have  got  a  good  start,  car- 
rots may  be  planted  between  the  hills  in  two  out  of 
three  rows,  and  so  on,  leaving  one  out  of  three  for 
space  to  lay  the  onions  to  cure,  and  in  this  v.ny  a  good 
crop  of  carrots  can  be  raised  without  injuring  tie 
onions  but  v  ry  little,  if  any.  Large  quantities  of  car- 
rots aro  raised  in  this  manner  with  us  with  very  lit'  le 
expense.    They  will  want  one  hoeing  ottei  barvestii  if 


8 


Jhe  OftioHB,  to  cl.an  out  ony  weeds  that  may  be  «till 
tan  m,  on  U.o  ground.    The  canC.  will  gi    .J  U 
>y  till  frosf,  ami  even  after.  ^ 

luri  y     Lu)  them  n.  rows,  two  or  threo  row.s  to,roti„.,. 
B^a,ght  and  ov.nh.,  and  when  the  top.  ar    ,  c^^;!!'  I 
out  thera  oil;  ,eavu,g  about  two  incL.  of  the  stS"  ' 

Btortd,  or    they  may  be  marketed   immediately      In 
topp>nft  have  the  bottoms  at  the  left  hand  and  tl 

S':  T'^^'^  f""^'  "-  — "  «>'eep.hei  "n      e 
ngH  ^^hen,  ,f  ihey  are  laid  evenly,  you  can  fd-<    ! 

«er  at  once  instead  of  taking  eifoL";^':,.: 
bo>s  that  .-..re  used  to  it  will  top  ,he,u  verr  fast 

-y   equires  nuaeli  practice,  but  so.ne  boys  will  „nL,. 


HOW  TO  EAISE  OXIONS 


wun,  take  a  turn  ruuni    the  i.^ni- ,    tl  > 

a  largo  walmi;  ..t  ti.a  ,„  "ouom,  to  the  size  of 

length      k'  '   t  ^''  ""•'  "'""'  '""  '«  '^^■'•■Ivo  in 

^    •     "^"-P  '^°  '■''"^^  ^t-'-aight,  and   with   a  little 


practice,  you  cau  make  a  neat  bunch  thai  will  suit  ir 
'-uy  markets,  better  than  loo.se  onion,  ad  also  u^ 
up  and  make  salable  the  .small-sized  oniJns 

I  "unrlied  to  live  hundred  bushels  per  acre  though  «•. 

'  01  tide  wf^  T'  'T  '"''"■'  "'"''-'''^  "'  "-  "^"'ii'H' 
on  t  de.u  ater  dnvct  from  the  held.    When  the  shippers 

y  .on.  two  to  three  dollars  the  hundred  Inmch  fo 

\Molo  ciop  at  onee  and  directly  from  the  field  it  it 
--^-daprohtablcerop.  Thesis  little  dcl!:^t«: 
KtajUa,,  except  ,or  a  tew  early  ones  in  our  homo 

'-ti'o.e.i  ;;;ten  'f'T"'^'"'p'^'" 

-1-p.s  would  answerif  not  ,00  warm.     T  "    j.o  M 
»ot  be  moved  wln'lo  Iro/e,,   o^-      ^  ^  " 

them  inunediatelv.  '       '""'  '"^  ''''''  ''  ™°^ 

n,ave  written  especially  with  regard  to  the  onion 


No.   IV. 


D,,llcd  s,„i „T'  """  l"'"i"»"'tli» 


BY  D.  C.  EEYlfOLBS,  ClINTOH  CO.,  PA. 


X..V1,  .<ia  nno  »„,dj.  o„ri|,  „ver  il„  ^^,  ...  „, 

■  «'».. .V.,,.  Pi„.„,, „„„  k,„,,„/;;,"°''„^ 

li«  l«d,  .,OBi,,  to  „,„  fc,„|,  ,„  „„„  »     °" 

II  ft'*"V(   Kit,    tMUst    he    tliinnorl   «..*-. 

K"m  m  j)onit  of  economv  of  time      <\n,.r  .i  • 

l'«vor  .newhatudvpneed   it  w     k    ,  ''■"°'"' 

ter  common  salt  a,u    ri'-    ,  ',      '"":■""  *"  '"^"'■ 

or  the  salt  seem  to  ca>i:;h::t:;;~'  '"'"'" 


EIPEUIKNCE   OP   PRACTICAL   GROWERS. 


icli  thnt  will  suit,  in 
Jiiicms,  ;hkI  oiso  u».. 
(1  ouioiis. 

3  stilted  at  from  four 
pt'i-  acre,  though  we 
•'w  varies  fi-oDj  tliir- 
rercdat  tliclandin.ir 
Wiien  tlie  shippers 
mndrcd  Ijuncjies,  of 
e  quantities,  taking 
fi'om  the  field,  it  is 
is  little  done  in  tlie 
ones  in  our  hotno 

dry  codl  place,  to 
■t  is  a  good  place 
ir  liiniily  use,  oov- 
<-'Vent  tlieir  tliaw- 

wish  to  keep  a 
is  tol(>ral)ly  tight, 
111  hay  or  straw, 
Tiie  collar,  unless 
tlieni,  on  account 
'V  basement-story 
n.  They  should 
3U  wish  to  cook 

^rd  to  tho  onion 
■y  are  raised  aa 
arge  tracts,  and 


e 


'  seeds  to  the 

ceds,  and  pat 
•d  ashes  over 
'lie  eighth  of 

grow  up  and 
iiportunt  pre- 
aiik  weeds  ia 
in  ilr'fl  coiin» 
tliinned  out; 
Hy  equal  to 
lulh.  Thet, 
i"i,  but  I  an-. 
3  than  they 

tlio  ouioM 
fial  to  scat- 
I  propertiet 


This  is  about  aa  good  a  way  to  cultivate  the  onion 
from  tho  seed  to  tho  perfect  large  onion,  as  I  have 
ever  seen,  or  tried  —  and  it  is  my  custom  to  examine 
every  new  idea,  or  experiment,  that  comes  btlbre  tho 
public,  with  a  view  to  a  correct  plan,  not  only  with 
the  onion,  but  all  kinds  of  vegetables.  In  September, 
the  necks  oi'  tho  oi'i-ns  should  be  twisted,  and  after 
tlie  leaves  become  yellow,  take  the  crop  up,  and  place 
the  onions  under  a  sli-d,  exposed  to  sun  and  air  until 
they  are  quite  dry  o.i  the  outside.  Of  the  differetit 
Kinds,  I  prefer  the  white,  aa  not  being  so  rank  to  the 
t  iste,  and  we  know  they  always  bring  a  better  price  in 
the  nuirket.  Although  I  confess  to  having  been  often 
disappointed  in  my  experience  with  Patent  Ollice 
seeds,  o\vii/>^  to  their  age  before  tliey  are  placed  in  the 
ground,  yet  I  can  safely  recommend  the  "  wliite  onion" 
obtained  from  England,  as  of  superior  quality  both  aa 
regards  size  and  taste. 

Besides  tho  onions  raised  from  the  seed,  we  can 
grow  them  so  as  to  have  a  supply  in  July.   The  ground, 
in   this  case,  must  bo  prepared  early  aa  the  weather 
will  permit,  Ie  February,  and   for  seed  take  a  number 
of  those  small  bulhs  that  are  always  found  in  tlie  beds 
just  described,  and  which  are  no;  above  an  inch  broad. 
The  bod  being  ready  at  Uio  end  of  the  first  week,  form 
it  iuto  .squares  on  the  surface  by  means  of  cross-strings. 
At  tlio  places  where  the  lines  meet,  press  in  an  onion, 
one  third  of  the  oninn  lieuig  placed  in  the  ground,  .so 
that  the  bulb  will  rcmniu  lirm  and  erect.     After  this 
Ls  done,  you  will  h^iven  bod  with  the  onions  in  squares, 
Ave  or  six   inches  apart.     Now,  the  onion  naturally 
forms  its  bulb  the  lirst  year  of  its  growth,  and  forms 
tiower  and  seed  in  liie  second  year.     Of  course,  there- 
fore, these  aiivdl  onion.s,   being  in  their  second  year, 
will  attempt  tv  form  tliiwer  and  seed,  and  this  must  bo 
prevented  by  plucking  off  the  flower-head  as  soon  as 
it  makes  its  appearance.     A  second  attempt  will  bo 
made,  which  niu.st  also  bo  preventrd  in  the  .same  way. 
Thus,  tho  Slip,  whieli  would  otherwi.so  have   "run  to 
seed,"   will  be  kept  in  tlie  bulb,  and  by  degrees  two. 
three,  or  four  medium-sized  onions  will  bo  dovelopod. 
These  are  to  be  taken  in  .Tuly  or  August,  and  dried 
under  a  slud,  as  betiiro  directed. 

A  great  amount  of  nonsense,  in  the  shape  of  "e.\- 
perimeiits,"  has  been  given  to  the  world  on  the  subject 
of  the  onion;  but  as  I  havo  already  remarked,  v.ive 
mo  a  soil  ri'jii  liglit,  deep,  and  well  exposed  to  the 
8UU,  and  in  adiliiiciu.  a  lew  bu-shels  of  leached  ashes, 
ana  a  roaponablo  quantity  of  common  .salt,  and  I  will 
flliow  you  a  iTop  of  oniona  equal  to  any  ever  produced 
by  any  other  mode. 


The  onion  is  a  plant  whose  roots  feed  upon  nourish 
ment  on  or  Ttry  near  tlie  surface — hence  deep  .sowing 
and  planting,  as  well  as  hoeing  tlio  earth  around  the 
plants,  are  to  be  avoided.  In  very  hot  weather  i:i 
summer,  it  may  be  necessary  to  water  them  —  but  d.j 
not  carry  this  to  extremes.  Tlie  onion  is  a  very  hardy 
plant,  and  I  have  frequently  left  bulbs  in  the  groand 
iliroughout  the  wir  ter  for  the  purpose  of  obtiiining  an 
early  mesa  on  the  dinner-table  in  spring, 

These  is  anotlier  mode  of  raising  the  onion  which  I 
like  very  well,  although  requiring  a  greater  length  of 
time  to  develop.  This  is  by  sowing  the  seed,  thickly  in 
drills  from  three  to  five  inches  apart,  having  preparel 
the  ground  in  the  same  mauuer  as  above  described, 
and  reserving  the  leached  ashes  and  salt  for  tho  second 
year.  By  this  method,  you  procure  a  number  ol 
bushels  of  small  onions,  which  are  to  be  kept  over 
winter  in  a  place  dry,  not  too  warm,  and  yet  where 
they  will  not  freeze.  These  must  be  planted  as  early 
as  the  spring  weather  will  admit,  in  the  second  year, 
and  the  tlower-shonta  muat  be  plucked  off,  as  I  have 
said  in  speaking  of  the  early  summer  variety.  They 
must  be  planted  in  the  same  way,  in  squares  of  hvo  or 
six  inches  ajiart. 

Tne  onion  has  been  too  slightly  cultivated.  Tliis  is 
owing  to  the  vulgar  notion  of  its  unpleasant  mnell.  It 
is  true,  it  is  apt  to  affect  the  breath,  so  that  one  wlic 
has  eaten  (jf  this  really  wholesome  vegetable,  will 
smell  of  it  for  many  hours  afterwards.  But  this  should 
bo  no  reason  for  abandoning  its  use,  as  we  can  always 
so  arrange  our  meal  that  it  can  be  eaten  when  there  is 
no  risk  of  this  sort. 

The  onion  has  been  successfully  nscd  as  a  medicine, 
particularly  in  croupy  alTectinns  of  children— both  the  ' 
expressed  juice  mixed  with  sugar,  and  iu  tho  form  of 
a  poultice  to  tho  cLest  and  extremities  It  is  stimu- 
lant, acts  upon  tho  kidneys,  upon  the  bronchial  tubes 
ai.d  air-jiassiiges,  and  will  e.\-cite  irritation  on  the  skin. 
If  eaten  in  moderaii  n,  it  increases  tho  Appetite  and 
promotes  digestion,  and  may  lio  used  as  a  condiment ; 
but  iu  largo  quantities  it  is  apt  to  cause  tlatulenee, 
gastric  uneasiness,  and  febrile  exeitwaent.  It  may  be 
given  witli  advantnge  in  dropsy  and  gravel.  If  it  be 
boiled,  it  loses  its  e.sRonlial  oil,  aiai  beiMiiies  n  whole- 
some and  harmless  es.^ulcnt.  It  may  also  bn  ro:isted 
and  split,  and  applied  with  bcnetit  to  suppurating 
lunior,s.  In  fact,  it  is  one  of  the  most  useful  vegeviblofl 
we  possess,  mid  deserves  bettor  trentmeut  ul  the  hiuidi 
of  man. 


If 


HOW  TO   &A1SK   ONlOm. 


No.  V. 
Br  STEPHEN  HOYI  &  SOS,  rAIEFIElD  CO..  CT. 


uuions.     lo  raiso   them  succt-siiiliv  u    ;     ■ 
•^atti..beri„,t.     T,,e  soil  bL   2;,    ,'  ."IE"' 

Pair  crops  of  cions  may  bo  raused  upon  a  hJ^r 
-  m  favorable  sea.so,,.,  but  the  top.  ar    te  f  LS 
^  turn  yellow  ju..  a.s  they  begin  to  iotto.,  a  J      1 
down  belore  tl.ey  are  of  much  si.e,  thus  very  lateH 

uted  w.th  some  hoed  crop,  and  no  weed.,  allowed    1 

berailv      Vn  ,  «  ''' '""""''"  '''""''^  be  applied  li- 

be.aily     .No  dehn.te  quantity  can  be  recomn.endeu   -L 
thecondamn  of  the  land  varies  so  much  •  Tu    a.  . 

;;^....aecon,^::':;-:---n-^ 

"r "  '"""?'^-  '""^  '"'-  '--J  a«l'es  very  bl 

a  o  rr'       ""--P--"'  no  other  ma.fure.  J 

d   of   ar"'?'''   ^""'  --'"P--i^-   using    ne 
oad   Of    ashes  to  ton  or  twelve  of    m,  ck      Lnl! 

oetttr.     iish  composted   with  mucli    ,u;ka^   „ 
superior  manure  for  onion,  not  exce  'cd  i  f^L  LfbT 

ir.;i::i::ir.:;;;:;;;r  ""•'"'•'' '^""••'• 

Pi.m.«n,,,„,  ir„,„„,n.v„,  K,„._Ti,i,  „  „„,,,  ,^, 

=  ;r  V-S:  &£ 

.own.     ii.en  spread  on    the  ma.uire  and  plough  in 

hallow,  say  four  in.hes.     If  ashes  are  used    sZ Z 

on.   upon  the   surfi.ce  and   harrow   in.     Afle      ,' 

if  there  are  anv  then   r„n  oi  ■     ■  ••"'- stones, 

the  ffro  nH  «n       ;  "  ^"^'  '"'P""»nt  to  have 

»ne  gro.nd  fine  and  clean   b.foro  fin,vi„„   ,,.  „„.,,,     , 

ibo  after.cul,ivation  depend,  upon  ihir""' 

rf  ZT^''""'"  '■'  "''"''"'^'  '"-"•''"''^'  '"   ''"i^i-'K'  onions 
f  more  nnportance  than  the  seed,  which  hLJT 

*^'  '-tart  with      ir  the  seed  ,s  poo:  m:nlt; 


come,  or  a  part  comes,  it  not  only  lessens  the  crop,  but 

1st   Zl        ""'""'"""•     "---e  found  Sth 
most  reliable  course  to  raise  our  own  seed.     The  be^t 

mens  should  be  selected  and  put  out  as  e  r ly  a 
poss  1  ,n  t  e  .^pring;  in  row.  three  feet  apart,  and 
«xn,ches  distant  in  the  row.  IIoo  ofteu  to  keer 
d^a..  and  When  the  hulls  begin  to  open,  remove 
'icads  to  some  place  under  cover,  where  they  may  re- 
-."  to  be  cleaned  out  at  leisure.  1,.  J,2Zl 
oosened  from   the   heads  by  threshing  them   wS. 

""'Urbyrubb,nKh,thohands,andtlfenrntVot 
-  fmanng-mill.  If  it  is  ,hen  put  into  a  tub  of  wa    r  tf 

poorseedwillfloatandmayberemovedfrom  tes^ 
lace,  leaving  the  good  at  the  bottom,  in  a  clean  state 
HHer  w,,,h  it  should  be  taken  out  anT  drtd 
We  have  frequently  bought  seed,  as  thosc"Tust  1 
n  en  ,g  the  business  have  to  do.  In  this  ca.eTt 
«  ould  be  tried  before  sowing.     This  may  ..done  by 

«pnnkii,g  a  (ew  seeds  over  the  surlaee  of  the  cotton 
«"d  pacing  the  tumbler  in  a  warm  place.  In  a  eS 
days  the  seed  will   germinate  if  it  is  good     It  is    m 

portanttohavenewseed,asoldisveryliab,ft^^^^^^^ 

'      We  n    r  '7  '  ""  ''"""^  '^  °'°''  ^^"W*^  «"J  puny.         • 

We  preter  the  rod  globe  variety  for  general  cultL 
Uon  as  they  are  hardy  and  yi.:d  better  than  a  ;  o    " 
V  nte  onions  sell  for  a  large  price,  but  they  are  more 
'■■'dor,  and  we  have  condemned  them  for  ,^.nerall 

---^<-com4;^;':i:rj,;:r^^" 

^-o;.,.sa  may  be  done  with  alnio.st  any  seed-drill 'but 
ve^getierally  use  one  made  expressly  I  Uie  o    ' 

owing  two  rows  at  once,  twelve  inches  apart      I' 

Pou-nlsofseedtothe^aore'L,:^.:^.^;:^;;;: 
«- J.ould  be  sowed  as  ear,;  al  t.m  ^^ 

llOKlNO   AND   Wppni^n         « 

rca  because  they  cov^     1  '  "'"^  """^  ^'"'^''■ 

-mmon  hoe.     Repel   th,  T''  '"''  ^'""'  " 

"ud  .ollow  by  weeding,  using  the  ^ZZ,^  '""'' 
move  all  the  wer.lg  „u  .i       ,■        «■"''«  'are  tore- 

'-<'-' »:'::^z:::::"sz7"^'"" 


EXPKlilENCB   OP   rBACnCAL   GROWERS. 


11 


Jossens  the  crop,  but 
Vu  have  found  it  the- 
vvn  seed,  Tlie  bet-i 
'lit  out  as  tarly  a.= 
hree  feet  apart,  aud 
Iloe  often  to  keep 
■'J  open,  remove  the 

whore  they  may  re- 
'.  I  ho  seed  may  bu 
isliiug  them  with  a 
I'd  thtn  run  ilirough 
J  a  tub  of  water,  tho 
novfcd  from  the  sur 
'ni,  in  a  clean  state, 
»    out    and    dried. 

as  those  just  com 
'•  In  this  case  it 
is  ma.v  ho  done  by 
■vet  in  a  tumbler, 
iice  of  the  cotton, 

I  place.     In  a  few 
is  good.     It  is  im 
very  liable  to  faK. 
feeble  and  puny. 

>!•  general  cultiva- 
er  than  any  other. 
>ut  they  are  more 

II  for  f;eneral  cul- 
«  with  them,  and 
are  very  liable  to 
i'lre  their  sale, 
my  .seed-drill,  but 

'()r  the  purpose, 
nches  apart.  A 
with  the  nead  ol 
«  'iian  and  boy 
'lave  found  lour 
"  <iuaiitity.  The 
III"  Ki'ound  will 

!<  the  oniorjs  nre 
ilmaki  be  lined 

tt  blade  eight 
'iienn  hoes  may 
and  are  })refer- 
it'li  less  than  a 
■  '"  H  fi'W  days, 
fst  cure  to  re- 
w  will  depend 
-Tallow  onions 

(■•luitu  as  the 
owed  to  attain 
It  ii;<i,in,  aveu 


when  j.ulled  out,  and  tho  patch  will  soon  be  overrun. 
Our  rule  is,  lo  stir  the  ground  often,  and  never  let  the 
onions  sutler  (dt  want  of  weediii^^  By  so  doing  they 
are  dressed  out  quickly  and  at  little  expense.  Con- 
tiime  to  hoe  and  stir  the  ground  until  the  bulbs  are  too 
large  to  work  among  without  injuring  them.  Thinning 
18  unnecessary  vvheii  only  the  above  quantity  of  seed 
is  used. 

POLLiso  AND  Curing. — As  soon  as  tho  tops  have 
died  down,  or  nearly  .so,  pull  tliem.  When  oniona  do 
well,  their  tops  will  lop  over  just  at  the  top  of  the 
onion,  and  gradually  die  away.  The  grower  will 
maiidy  luive  to  be  his  own  judge  when  to  pull.  There 
are  seasons,  however,  when  a  largo  proportion  of  the 
onions  are  inclined  to  run  to  scallions  or  large-necked 
bulbs,  and  a  beginner  may  bo  at  a  loss  what  to  do. 
Many  remedies  have  been  recommended  to  make 
onions  bottom,  but  wo  have  found  them  of  but  little 
use.  Waieh  them  closely,  and  after  being  salistied 
that  they  are  making  no  more  bottoms,  pull  them  not- 
withstanding the  (ops  may  bo  green,  keeping  the  scal- 
'ions  (or  unbottonied  onions)  by  themselves,  as  they 
will  never  euro  suiii.  ently  to  be  housed  with  the  other 
oniorjs.  We  would  hero  mrfuliou  tliat  it  is  our  opinion 
that  green  or  unfermeuied  manures  on  ground  that 
Iris  sever  rai,-ed  oiiions,  ate  very  apt  to  produce  the 
above  resulis. 

Having  ilfcid'.'d  that  the  otiions  are  fit  to  gather, 
fir.st  pull  si.v  or  eight  rows,  throwing  liiern  upon  tho 
unpuUtrd  ones  to  get  a  start.  Then  hoe  over  and  rake 
otl"  the  strip  palled,  to  remove  all  weeds  or  grass,  if 
any  are  growing.  If  there  are  no  woed.s,  this  will  be 
umiecessary.  After  having  cleaned  off  a  strip,  pull 
six  or  eii;lil  rows  more,  tl'Towing  the  onions  together 
with  those  lirsl  pulled  upon  the  strip  hoed  and  raked 
off,  Iloe  and  rake  olT  as  befoie,  and  so  continue  to 
pull  and  lioe  until  tho  piece  is  linished,  leaving  tiie 
onions  sfircad  broadcast  over  tho  surfiee  of  tho  Held. 
The  scallions*,  if  any,  may  be  left  to  go  out  with  liie 
weeds  or  refuse.  Let  tho  onions  reuuiin  in  this  situa- 
tion for  two  weeks  or  more,  until  well  cuied,  that  is, 
until  tho  to()s  have  become  thoroughly  dry.  They 
should  then  bo  tiutied  over  with  u  rake,  as  many 
of  them  will  be  imbedded  into  tho  ground  moro  or 
less,  gathering  moisture.  In  a  few  hours  after  stirring, 
witli  a  good  sun,  they  will  be  fit  fur  housing.  It  mat- 
ters not,  however,  if  they  renuiiii  in  tho  field  tor 
a  mcr.th  after  pulling,  or  at  least  until  Ireezing  weather 
Ir.  fact,  w.'  preli/r  to  have  them  remain  out  us  long  as 
t  will  Rtiswer,  as  they  are  very  apt  to  sweat,  heat,  and 
iprout  when  p  i  In  large  quantities,  if  housed  early, 
although  ever  so  well  cured,  and  it  is  quite  as  conve- 
nient to  Miai'ket  laem  from  the  Held.  It  is  reeounuci  d- 
Bd  and  ipiac'tised  by  nniny  to  pile  the  onions  a;  ibfy 
are  juilled.  We  have  pnielised  it,  hut  prefeT  tho 
method  a'nove  described.  When  pilul,  thoy  want 
nacre  atention  in  eurinj{,  as  they  are  very  apt  lo  hold 


moisture  enough  from  raina  to  noake  them  blacken,  if 
not  opened  and  stirred  frequently. 

Housing. — It  is  highly  important  to  have  them 
stored  in  a  suitable  place.  This  needs  to  be  dry,  cool, 
and,  when  necessary,  warm.  We  have  housed  them  in 
the  cellar,  but  find  it  too  damp  and  warm.  They  are 
very  liable  to  sprout  ind  rot,  and  it  is  difBcult  lo  keep 
them  until  spring.  This,  however,  depends  much 
upon  the  dampness  of  the  cellar.  Perhaps  as  suitalile 
a  place  as  can  be  had,  unles^  by  constructing  a  house 
expressly  for  it,  is  the  bay  of  a  barn,  using  that  pottion 
only  below  the  first  beam  or  sill.  A  tight  floor  should 
be  provided,  and  tho  sides  lined  with  saw-dust,  tan- 
bark,  turning-shavings,  or  something  of  the  kind,  to  a 
thickne.ss  of  six  or  eight  inches  A  door  should  bo 
made  at  each  end,  so  that  there  may  be  a  circulation 
of  air,  until  compelled  to  close  them  by  tho  severity  of 
the  weather.  A  place  of  this  description  will  hold 
several  hundred  bushels,  and  should  contain  one  or 
two  temporary  partitions,  running  lengthwise,  and 
as  high  as  tho  onions.  This  prevents  them  from  lying 
so  compact.  Pud  tends  to  keep  thcui  from  heating, 
sweating,  etc.  Sticks,  boards,  or  any  thing  of  the  kind, 
placed  in  through  them,  answers  a  good  purpose.  As 
soon  as  freezing  weather  sets  in.  close  tho  doors, 
and  cover  with  straw.  Those  designed  to  be  market, 
ed  before  tho  severe  cold  weather  comes  on,  may  be 
put  in  any  place  under  cover.  Those  designed  fo: 
wintering  should  be  put  in  with  top.s  on,  as  they 
sprout  much  leas.  In  fact  it  is  belter  to  lop  them  as 
they  are  marketed,  in  all  cases.  Topping  naikes  good 
wet-weather  empl'iymeut. 

Makkkting. — Tho  producer  will  have  to  exercise 
his  own  judgment  as  to  the  proper  season  for  market- 
ing. For  a  number  of  years  past  they  have  brought 
iho  best  price  in  tho  spring,  yet  there  have  been 
springs  when  wo  have  thrown  away  hundreds  of 
bujhels.  This,  however,  seldom  occuni.  Whore  a 
person  raises  largely,  it  is  necessary  to  commence 
marketing  as  .soon  as  tho  oniotis  are  rifie  enough  to 
jiull,  iu  order  to  get  them  olf  in  time.  We  have  found 
it  advisable  to  sell  whenever  thoy  bring  a  good  paying 
|)rice.  They  should  never  bo  moved  while  frozen.  If 
kept  covered  and  undisturbed  while  frozen,  the  frost 
will  leave  Uiem  uninjured,  unless  ir.  is  too  severe,  and 
often  repeated. 

Yield. — Much  depends  upon  the  soil  and  season  for 
a  large  yield.  The  average  crop  is  about  five  himdred 
bushels  per  acre.  A  largo  yield  an  not  Ih)  expected 
iu  this  section  without  having  the  soil  of  tho  proper 
texturo  and  a  iieavy  manuring,  The  more  manure,  the 
more  onions.  There  is  no  dilTieulty  in  raiainij  eigjit  or 
nine  hundred  bushels  per  aire*.  Tho  same  ground  may 
be  used  for  many  yeais  In  succession  if  well  manured, 
and  with  bettor  success  than  by  changing  every  year, 
or  every  few  years.  Pains  should  be  taken  lo  destroy 
all  weeds,  so  that  none  aliall  go  to  seed  upon  th« 


J2 


W„  ,       , ,  "Lcessarj  to  raise  onions  succesofnllv 

Observed  several   instances   where      Jvidul    ,7 
eom^eneed  wit.  a  s.a.l  patch,  who  haTe  f^creL;: 


HOW   TO   KAISE   ONIONS. 


gradually  until  t!  ev  liave  rPA^^K-.^     ■ 

»  .1.-..  .0.1.  IZZ^'"  °'  """^  »""■ 


No.   VI. 


S7  AEXHra  C.  miOR,   PAIKPIEM  CU.,  CI. 


The  first  thing  to  look  after  is  tim  seed      Tn      , 

^i-^epor  than  they  ar  broad  v  ^'"".^  ■^''^'^■^"i^-s  are 
clinedtoruntos'caC  Irbirr"  ^^"  ''^  '- 
^-n  tops.)  a  rcult  much  t  ^  '  t~;  T''  ''"' 
raiser.      Pjant  ..nnr  =    ^      •      ""^^^^^'^  "y  the  onio;- 

««  tJey  grow      I  1  ;     r        ,    '°  '"'  "^  ^'^  ''>«  P'"°t« 

When  ti.;;:,  IT  ~::,T-^^r  ^^•'^'' '"  ^'^■^^• 

the  soed.balk    and  drr^  ^       "'"''^  ^'"^'^^'  ^^^^  "^ 
When  dry,   IC  h^^  Xr  t''^  "^'-^^ ''^^^^^ 
In  choosing  the  ground  n  -o,,^!     • 

^OBide.hi,,,onaeinttnsbe    r^Trr"''^ 
cashed  by  spring  rain«      r         .  '"""'^  '"  '"^ 

~      CJidike  .ost  othe. crops^^.t.is  i;be  ^l    7 
«^don  t  e  same  ground  for  a  great  numhfir  J        "^ 
still  ^  •ing  good  crops  "'^^•""■•'^  «'«^ 

•■'>uH  b   pi,        ,7"  :"  '°^^*'"'"'^-    Stable-manur 
Bones  or  r  2     '    :;    "  "'"'"'  '-^  '"™  ''  «"  ""dcr, 

rowirjg  s  done      ai,„„„  ^  ''^'^  tlio  har 

^t.iv^the;:;,,;^;;;;;:t::'X;er;r'"^^ 

isprofer;;d    ;    4!'::r7P^'"«-    ^an  ploughing 

andgivesaclLcet;;:  leslfd"  ?"  "'''"'*^  ^^°^^' 
-"ich  is  a  great  «dv«C  ^s  1  ^  5""'"  '"'''' 
!iw  from  fm.f  a,  i  i  "^  "-ho  ground    . 

even  brush-l.a'rr   v      IftJ  ';"','  """  ^^■'"'  "  "'""^ 


Sow  in  drills  one  tfp  .t  gTul"  '  '"  "'^'  "^'• 
sow  about  l-our  pounds  p';reS  Z'  """'1"'  '" 
good  order  an,!  „,.„  '"°  »'"""'J<^  '»  i" 

-ed  b,  pushing  the^::  v;  r  j:;r '"r^  ;"^ 

eorn.hoe  a:ong  the  drills      Tf  ,.  '^'^  "^  " 

.■™«H ..  w5,.j;i  ,,':*;:- «-«^=v„, 

--eeders,  to  take  out  t^        T'  ''"'  '"  ""^  ""^'^  ^^"b 
■-I  •."  i<uKe  out  t  e  weedH  ivl.iVii,   .i      i 

left.    The  weeders  are  littli  ^"''  '"'^^ 

one  inch  deep   lu  \    !      T'  "™  ""^'"'^  ^•''^«  ^-^ 

come  verv  hanl      thi,       C     "'''''     ^^^'^  ^"°"  ^'^ 

at  the  bu^ine;  '1    ':    Z'^Z'  ""  ''''"  "'""  -° 

from  weeds  by  hoeT  g  and  wV  r         "'  '^  "''^^P^^^^ 

w>.ie.Hsgen;:an;';:fC::'"^;;::^p;'f>^-;;-^ 

nearlr  ill  f.ii„„  J  ""en  tlio  tops  have 

th;r«:tur^re:hrr"'r^^"'"'^'^^^' 

tl'ey  are  pulled  until  ..V         ""  "'^  ground  after 

•'-'-"  a  cir;r.''ror3:r,'?\''T-^'-^ 

''oapedupsoonaaerpuilingnd  ';        '''''^'"  " 

Much  careshoul.l  hV     t  '"  '''"''^  '"  <^ire. 

t'-aieon":   ::::;^;:7^^^ 

dewed.      They  shou  Ih       ^         '"^  *''°  ""^'"^  ""i'- 
""ions.    A  good  r       ?'   P""''  °'"-"«'-   "'«"    ^ed 

Til.}-  .liouM  be  !,„,  cj    ,  ,;  "'"'  "'"'"  "»»'• 

»««e «-.  o,„«, 7;.  ;;; r:'""""^" 

« »,„.  p.,  ,„,„.,,  «,rb,  ri'oV :"'"'  """■  - 

ground.  ""•'»  ♦^"0  from  ono  ^re  oJ 


EXPERIENCE   01''   rRACTlCAL   GROWERS 


13 


d  8ix,  eight,  or  lei. 
with  one  acre  or 
ve  HDnndoned  Mie 
lliat  from  three  to 
<i  be  realized  with- 
5iigh  we  may  read 
'gurd  to  it,  weare 
8  of  raising  onionB 


ir  the  planting  of  onions  for  seed  has  been  neglect- 
ed, great  care  ahoald  be  taken  in  procuring  seed.  Tt 
w  better  to  give  a  largo  price  for  seed  from  selected 


onions,  than  to  get  a  supply  from  seed  stoies  where 
you  know  nothing  about  the  quality  of  the  osioai 
planted. 


ireful  to  pick  up 
ady  for  the  seed. 
'our  machine  t(i 
'le  ground  is  in 
id  is  all  good,  a 
acre.  Cover  the 
r  the  bjick  of  a 
s  are  made  very 

e  onions  are  Uf; 
igh  with  a  light 
tlio  rows.     As 
tlio  boys  with 
the  hoes  havr 
oclies  wide  bj 
Boys  soon  bu 
ttter  than  men 
is  to  keep  free 
1  pulling.iime, 
tlio  tops  have 
them  are  dry, 
ground  after 
7.  then  .store 
^  brighter  il 
iL'iips  to  cure, 
ite  onions,  aa 

0  skins  mil- 
•■  thau  red 
.  soon  alter 
i"  in  lofts. 

is  raised,  is 
P  best  on  a 
iiidor  them. 

1  allowed  to 
put  in  the 

■bfi  yield  oi 
en  touched 
i-x  hundred 
',  which  at 
no  "vore  ol 


No.  VII. 


BY  DAVID  H,  SHERWOOD,  FAIRFIELD  CO.,  CT. 


UaISINo  SEB:D.~Most  people  are  aware  that  the 
great  onion  crop  of  the  country  is  /aised  from  the  black 
seed.  There  has  been  a  great  change  in  the  shape  of 
the  onion  within  a  few  years.  Thfy  wore  formerly 
quito  flat,  but  now  the  best  are  as  far  through  from 
iho  top  to  the  root  as  the  other  way.  Therefore  select 
the  very  boat  for  seed,  those  that  are  as  near  round  as 
pos.sible,  solid  and  smooth.  These  should  bo  kept 
through  the  winter  in  a  dry  place,  where  the  thermo- 
meter will  not  fall  below  20°. 

As  soon  as  tLo  frost  is  out  of  the  ground  in  the 
Bpring,  it  .should  bo  well  manured  and  ploughed  deep. 
Dig  trenches  thrco  feet  apart  and  live  inches  deep. 
Set  your  onions  in  the  bottom  of  these  drills  about 
si.v  inches  apart.  As  they  grow  up,  fill  tlio  trenches 
with  dirt,  and  the  .stalks  will  not  fall  down,  which  U 
apt  to  blast  the  seed.  Keep  clear  from  weeds  until 
they  blossom,  after  which  do  not  disturb  them. 
When  the  stalk  below  tlio  .seed-ball  turns  yellowish, 
and  the  soed-huska  begin  to  open,  cut  oft"  the  seed- 
balls  and  spread  them  thinly  on  a  tight  floor,  stirring 
ihem  onco  in  thrco  days;  or,  what  is  better,  spread 
them  on  a  lattice  over  a  ti.tjht  floor,  as  they  will  then 
have  iho  air  around  them,  which  is  very  essential,  a.s 
they  are  apt  to  mildew.  They  should  remain  in  this 
way  for  several  weeks,  until  they  will  shell  easy. 
■Vftertho  cintf  is  lilnwii  out,  pour  the  seed  into  water; 
throw  away  that  which  floats,  and  dry  tlio  remainder 
in  the  sun  for  three  or  four  days;  after  which  put  in 
coarse  ba!:>;s,  and  hang  whore  it  will  have  plenty  of  air, 
as  I  know  of  no  secil  that  is  tiioro  likely  to  chit  than 
onion-seed. 

I'KKPARATtON'  OF  fiiB  GROUND  for  tho  reception  of 
tliu  .seed,  is  tho  next  thing  of  imponanco.  I  have 
seen  good  onionn  on  roelaimod  bog  swamp,  also  on  re- 
claimed swamp  with  a  clay  sub-soil,  but  I  think  the 
best  groiuid  for  tho  purposo  is  a  dry  loam.  It  should 
tirst  be  in  hood  crops  throe  or  lour  years,  and  all 
weeds  kept  from  going  to  seed.  Clear  your  ground 
from  all  rubbish,  stones,  etc.,  in  the  fall,  and,  if  po.s- 
sible,  put  on  twenty  loads',  of  tlfty  bushel  each,  of  flue, 
well-rottod  mannro  to  tho  aero,  and  plotigh  it  in  before 
winter.  !f  t'ius  trt'atfd  in  !h"  fall,  you  cm  sow  t!ic 
seed  in  ilie  spriuir  much  earlier  and  easier  than  if 
ploughi'd  in  the  sjiring.  Hut  as  many  nro  apt  to  put 
olV  until  to-niorrow  what  should  be  dono  to-day,  I  will 
i.\y,  manure  your  ground  in  tho  .ipritig  as  soon  ns  it 
1.S  dry  (Miougli  to  work,  ploughing  it  in  at  onco,  aa  tiust 


as  it  can  be  harrowed,  raked,  and  sowed,  ag  it  is  apt 
to  become  lumpy  if  allowed  to  lay  in  tho  sun  after 
ploughing.  Never  uso  a  tooth-harrow,  as  it  will  draw 
out  tho  manure.  I  smooth  the  ground  as  follows: 
Take  a  plank  eight  feet  long,  one  foot  wiilc,  and  three 
inches  thick.  Through  this,  boro  four  holes,  and  insert 
four  sticks,  four  feet  long  and  thrco  inches  square.  On 
the  under-sido  of  tlioso  sticks,  fasten  boards.  Tho  front 
plank  standing  cdgewi.so  as  it  moves  along,  will  level 
the  furrows,  while  the  boards  beliind  will  smooth 
them.  "Wooil  ashes,  at  the  rato  of  fiom  one  to  two 
hundred  bushels  to  tho  acre,  harrowed  in,  will  p.ay 
double  their  cost  in  most  ca.scs.  After  you  have 
leveled  and  smoothed  your  ground  as  much  as  con 
venient  with  your  team  and  leveler,  uso  tho  hand- 
rake,  leaving  tho  surface  as  flue  and  even  .as  possible. 

In  order  to  have  your  rows  straight,  draw  a  lino 
.across  the  field.  Draw  the  planting-machine  by  tho 
line.  These  machines  for  planting,  which  cost  about  Ave 
dollars,  plant  two  drills  at  a  time,  one  foot  apart,  and 
about  half  an  inch  deep.  I  uso  four  pounds  of  seed 
to  tho  acre,  and  cover  by  drawing  a  hand-rake  length- 
wise over  tho  drills.  Tho  usu.al  time  of  sowing  hero 
in  tho  southern  part  of  Connecticut,  is  from  the  first  to 
the  flfteenth  of  April.  A  hand-roller  drawn  over  the 
ground  after  planting,  will  help  the  .seed  to  genninatc. 

Aliout  two  weeks  is  required  to  bring  up  the  seed, 
and  they  should  bo  hoed  as  soon  as  the  rows  can  be 
si'cn,  which  will  generally  be  the  latter  part  of  May. 
The  most  convenient  hoo  which  I  have  seen  for  this 
purpose,  is  eight  inches  long  and  one  and  a  half  wide, 
inserted  in  a  handle  six  feet  long.  Much  depends 
upon  liow  tho  hoe  st.ands,  about  its  working  easy.  If 
made  right,  the  dirt  will  slide  over  it.  After  tho  weeds 
that  are  cut  up  by  the  hoe.  have  had  time  to  die,  they 
should  bcgono  over  carefully  one  row  at  a  time,  cutting 
and  pulling  every  weed  from  tho  row.  The  most  con 
venient  way  for  doing  thi.s,  is  to  crawl  on  your  knees 
with  a  ainall  hoo  in  one  hand,  to  cut  where  there  is 
room,  and  pull  with  tin'  other  hand.  Tho  hoe  for  this 
purpose  should  bo  about  threo  inches  long,  three 
fourths  of  an  inch  wide,  inserted  in  a  handle  eig'.it 
inches  loe.g. 

From  this  time  they  .ahould  be  kept  perfectly  (tee 
from  weeds;  to  do  thi.s,  they  will  require  going  over 
fVom  thrco  to  Ave  limes,  or  once  in  two  weeks;  but 
as  to  tills,  there  can  be  no  rule  given,  as  much  deix;ndi 
upon   the   soil,   the   kind  of    mamwu    wcathe.",   eta 


14 


Ili8  much  easier  to  keep  tl,era  clean  by  going  over 
m  often,  than  to  put  itofTtoo  long;    lIl.'^JZ 
houM         ^T      *'""   ™^'''^"^''   '"^  ^-l-     There 
Harcl,ygrov.'insiglitofonc. 

before  they  are  done  growing;  at  other  ti.nes  tl,ey 
W.I1  stand  stiTand  never  fl.li.  If  t„ey  f.l  do.vn  t  y 
nre  fat  to  pull  when  about  three  fourths  of  the  Z 
arodea     v.-hieh  is  generally  t,,..  last  of  August  or  tl 

TJT  "'  """'■'"''''■  ''''  —  they' re  pulM 
■'fter  they  are  lit,  tho  better  they  will  keen  nni  ,. 

•'righterthey.viinook.  Con„nei;'Vp  Jir^  fe: 
ws  and  lay  then,  one  side.  Hoe  up'^^lfe  weed  m^ 
rako  the,n  oil,  then  pull  the  next  rou-s  and  hoe  otV  e 
weeds  as  before.  Continue  thus  th.^ugh  the 
Pul  w.th  your  hands,  and  l..y  then.  oL  careA^  " 
rthe  weather  is  good,  after  they  have  lain  sp  e    "  i' 

Buea^  ami   they  arc  then   less  likclv  to  sweat  .(>er 

■     °       ■''      ^  ""y  "^11    trencral  r  lio  r,t 
to  put  m  tho  day  fbllowin.^      Vovor  el    t 
»]  .  '"      -^M-vor  cart  t hem  unf 

If  tli'Tiire  to  bo  JispoBca  of  bcfo,,  „m  mitlior 

around  tho  outside  with  sea-weed  n      '  'P'"" 

;;;Hof.oK.,,.„,,o.— i:;::-,s- 

«^r     They  can  be  put  in  .such  a  place  three  feet  deen 
W.th  hay,  cornstalks,  or  something  of  the  fed!  to^  , 


nOTV   TO   RAISE   OA'IOXS. 


d.  ou.r  t  em,  and  they  will  come  out  good  in  tn. 

nd,  fiom  the  on.on.     If  they   got  f,o.en.   let  them 
omam  stdl  and  covered  until  thawed.  Always  harul 
•-m  as  carefully  as  you   would  apples,  as  a  S 
brmse  will  cause  them  to  mould  and  rot 

asSS"'""''"""'"™^^'"!-'-'^-' 

20  Io,.dsof  manure  at ,$1.50 jgo.oo 

Cartmg,  tnrnfng,  spreading,  etc %  oo 

100  bushels  ashes,  at  nets i?'? 

ploughing  .and  harrowing, ■.:." ;:: ' "  4  00 

Kaknig  and  soivinf 

4ibs.  ofseed,at,ii,:.':;: ;;•"" 

Hoein,'  four  times,  6  davs  *  "" 

^^'•^^^"'g  four  times,  24  davs, . .    ,nnn 

Pulling  .and  piling,  12  davs,..        .^Z 

drawing  i„  with  team,  t^vo  days Von 

Topping  5O0  bushels,  at  2  cts  ,„'! 

Marketing, ....      " 

Interest  on  land.        ^'^'^ 

12.00 


''■^f-'t' SI37.0O 

A  crop  of  onions  will  vary  fn,m  200  to  800  bushels 

o  the  acre,  according  to  the  state  of  the  soil  rn",,    ! 

the  care  taken  of  tliem    etc      ti,        •         '  '"'^"'"^^' 

from  10  ets.  to  ,S1  per  ,;;;,::[•     ^"^^  P-  «-  varies 

The  red  globe  onion  is  the  virlf.ti-^„        n 

keep, brt or,  Tho  ,„,„.,n, „„,„„ ,,H„,,;;;;7:. "' 

l.noo,  b«.  i.  voo-  .,pt  ,0  ,„,„„„  „,  „,  ,  2 

"ta-o  *„i„tioo,  but  „Hcr  ,1,0,.  b  ,v„     !,    0  ',       , 
oxporioooo,   they  „ill  n,,,]   n„,     °  ' ',    '"  >'"' 

jobotoo,™,  if.voo.totoi';™,  ,r,„T„t,r; 

-;-o.,ob,.;tbi'rb;::;:t.s::-;-,'«^™ 
."-^c-r:  «■:,;:  ^::£  -- 

not  far  from  2- 10  000  ^fu-n  1       ,    .  '"•''  ^^car 

-  O,000(tuo  hun.i,.,d  timnsand)  buHhelH 


■BXPEBIENCE   OP   PRACTICAL  GKOWKBS 


16 


0  out  good  in  Kit 
,  cut  t!ie  top  one 
f/ozcn.  lei  thcTf 
'•  Always  hnntllr 
Pple.9,  as  a  slitrlit 
rot. 
witli  me  is  aboiTl 

$30.00 

6.00 

17.00 

4.00 

4.00 

4  00 

COO 

20.00 

10.00 

G.OO 

10.00 

8.00 

12.00 

••..$137.00 

to  800  bushols 
le  foil,  matmre, 
'ice  also  varies 

rcncrally  rai.sed 
1-  varieties,  and 
ngs  the  highest 
before  winter. 
■ficular  in  tho 
lind  icD  years' 
■'ct   somethiiij.5 
'  go  on  your 
"inch  time  on 
^■ernnce  to  do 
'lad  better  sell 
ft'hoat. 

}■  a  large  pro 
'w  days  will 
<-'rl  year  after 
•Ti'^I  topping 
'  men. 

of  Fairfield 
t  last  year 
>f"i)  biwhela 


No.   VIII. 


BY  G.  I.  MILLER,  NIAGARA,  CANADA  WEST. 


It  ifl  ot  lUo  greate.st  importance  in  growing  onions  to 
Save  tho  right  kind  of  soil,  and  that  in  the  highest 
urate  of  cultivation.  In  my  opinion,  a  light  sandy 
*)il,  well  dniined  for  all  seasons,  is  preferable.  Onions 
also  can  lie  raised  to  great  advantage  on  bhick  loam  or 
light  clay  soil,  providing  the  seasons  are  not  too  dry. 

To  prepare  the  ground,  I  would  recommend  a  piece 
that  has  been  planted  witli  potatoes,  manured  with 
rotten  horso-stfljle  manure,  at  tho  rate  of  about  fifty 
loads  per  acre.  As  soon  as  the  pnlntoes  have  been 
taken  from  tlie  ground,  plough  almut  seven  inches  deep, 
letting  it  lie  until  the  first  of  April,  or  as  soon  as  the 
ground  will  admit  of  being  worked,  then  adding  about 
ton  loads  of  hog-raanure,  well  spread  over  the  surface, 
and  plough  under  from  five  to  ^ix  inches  deep,  after 
which  spread  a  few  bushels  of  hen-manure,  and  then 
harrow  tho  ground  until  it  is  well  pulverized.  The 
land  is  now  ready  to  sow,  for  tho  earlier  tho  seed  is 
sown,  the  better  the  onions  wdl  bo. 

Testing  the  seed  can  be  done  by  cutting  two  sods 
from  the  ground,  and  pouring  boiling  water  over  them, 
letting  the  water  drain  well  oil',  then  placing  the  seed 
between  tho  sods,  and  laying  them  under  tlie  stove  for 
about  two  days,  when  tlie  seed,  if  good,  will  sprout.  I 
would  recommend  tho  largo  red  globe  onion  as  being 
the  best  variety  for  market. 

The  seed  should  bo  sown  by  a  seed-drill,  eighteen 
inches  apart,  in  rows  lengthwise  of  tho  land,  at  tho 
rate  of  about  tlireo  to  three  and  a  half  pounds  of  seed 
per  acre,  leaving  a  space  of  three  feet  in  the  dead  fur- 


rows for  weed",  etc  It  is  necessai)-,  as  soon  ag  the 
rows  can  bo  plainly  seen,  to  go  through  them  with  tL« 
hoe,  leaving  tlie  ground  as  level  as  possible,  and  at  tho 
expiration  of  oiglil  or  ten  days,  go  through  them  again, 
weeding,  and  thinning  them  from  one  to  two  inches 
apart;  after  which  it  will  be  necessary  to  apply  tho 
hoe  every  two  weeks,  always  bearing  in  mind,  that  the 
ofteii?r  the  ground  is  stirred,  the  greater  will  be  the 
produce. 

After  the  tops  are  dropped  down  and  withered,  then 
ptill  them  at  once,  for  if  loft  in  the  above  condition, 
they  will  take  tho  second  growth,  which  will  injure 
the  quality  materiallj'. 

After  they  arc  pulled  up,  let  thorn  lay  on  the  ground 
for  a  few  days  to  dry,  then  top  tliei;.  with  a  sharp 
knife,  taking  cure  before  doing  this,  thui  the  onions  are 
perfectly  dry ;  after  which,  spread  them  thin,  in  a  dry, 
cool  pliieo,  and  then  you  have  them  ready  for  the 
market. 

It  is  ;.i.lvantageous  to  grow  them  on  the  same  piece 
of  ground  fur  five  or  six  years,  adding  a  little  manure 
every  spring  before  ploughing. 

Onions  raised  by  this  method  will  produce  from 
seven  to  nine  hu.idred  bushels  per  acre,  on  a  light, 
.sandy  soil  Onions  raised  on  the  aforesaid  plan  have 
taken  the  first  prizes  for  tho  last  six  years  at  our  count} 
and  township  shows,  and  the  first  prize  at  the  Provin 
cial  Agriculture  Show,  hold  at  Toronto,  Canada  West. 


No.  IX. 


BY  U.  E.  DODGE,  CHATAUaUE  CO.,  N.  Y. 


Seed. — To  cultivate  onions  succcssfidly,  and  with- 
out failures,  care  is  necessary  in  selecting  and  raising 
Feed.  Seed  should  never  be  sown  when  over  two 
vcars  old.  Onions,  intended  for  seed,  sliould  be  care- 
fully selected,  choosing  the  thickest  and  tho  most  per- 
fectly round,  of  medium  size,  and  tho  brightest  colors 
of  the  kind.  These  should  be  stored  through  the  win- 
ter, or  from  Deeember  until  the  opening  of  spring. 
i\.t  the  earliest  possible  moment,  they  should  bo  set  in 
furrows  opened  with  tho  plough,  three  feet  apart,  and 
(bur  inches  in  tho  row.s.  None  but  Hue,  well-pulver- 
ized land,  should  b  used  for  raising  onion-seed.  Cover 
two  inches  deep.  Avoid  putting  on  any  lumps  or 
stones,  an  those,  whonover  tlioy  fall  upon  the  onions, 


retard  their  coming  up,  and  oonsequent'y  make  an  on 
even  harvest.  All  weeds  must  bo  kept  down  vri'.b 
the  cultivator  and  hand-hoe,  until  tlw  seed  matuif^s, 
which  will  1)0  about  the  Inst  ofAvif,Q3i,  or  tho  nr.st 
of  September — never  later  than  tho  dixln  of  ScptPtii- 
ber  in  this  latitude.  Their  maturity  taay  bo  easily 
known  by  the  cracking  of  the  ball!;.  As  soon  as  the 
balls  commence  cracking,  the  headf,  enould  be  clipped, 
leaving  six  or  eiglit  inches  of  the  sVilK  adhering  to  the 
he.id.  Tho  juice  or  sap  which  the  stalk  contains,  ma- 
tures more  perfect  seed  than  when  clipped  short.  The 
mode  of  cutting,  is  to  take  a  common  wooden  pail  in 
tho  left  hand,  and  a  sharp  knife  in  the  other,  holding 
tho  blade  parallel  with  the  thumb.     Slin  the  stalk  be 


10 


tweon  tho  thumb  and  knifo  at  »i,^ 
i"L  pan  to  tl-.c  stand  Pf  smil-  „,,,i  „  „i-  ,  ,  ,         °    *^ 
"1'^  ricrht  1>..,„1  «n,  „     5  '         *  ^''8^'"^  '•'■'''^^  with 

,ht  unj  .overs  tho  ,.ead  from  tho  stalk,  which 

-^^'edh,to.a,s.a,„nio;;r^x:^"i:;: 
H:s;:::::;-''------t:;utt 

Drying  tho  seed  requires  so.o  care,  nnd  neploct  in 
:'"  '!'^"°.'=''  --^  tl.o  cause  of  great  loss  by  failures  tie 

qualitv.  '  inferior 

R(>ir,._Tliat  best  adapted  to  tlio  Lrrou-tl,  nf  nn-       • 
a  deep  mollo.v  loam,  res  in.  on  .  ,,^1  ?'"  " 

Although  a   veiref.,h1«    r  ^  ^'  ^  '°"-''  '""'^soi'- 

-telay-Ld^^or^^Sr^'^^""-     •^"'^'' 

xr-•■■--d^..:Irt:2aS; 

Pkkparatio.v  op  Tiiro   GRoiivn       a  -i 

A,„o„  i„  „,,„„„,„„„„  •; 

liarrou'inir  will   mK-   fi,„  '  ''''  '^ 

shonll    .       ,  ^    '"""'"■''    ^^'"'    "10    soil.       It 

^l.ou  d  bo  harrowed   across   the    furrows    nnd  ^d-ed 

"^ngtlnviso  of  them  by  hand.  '^ 

PLA.vn.vo.-Draw  a  lino  at  one  side  of  tho  bed  nnd 

n.^u.an.nrker  by  taking  a  piece  of  seantii,^'^ 

1^^^:"-;^  """'™'™'^'^^' -'••--'--- ■ 
-^■-r.wiLs:d:^;!;js:;t;rr:c 


HOW   TO    KAIBB   ONIONS. 


wo:!id'::Sirr;r.a;rr---o^'^ei„gd^, 
but  this  is  soldi  ^j^r;:;:';.^;;''^'^"'^-"'"-^ 

;;^.;.^«egLnj-i:-rr^ 

tl>e  scuffle  horto.3trr^^'  "^^^'^^^  t'"-o"gh  with 

-anin.anditrSl'rSl;?;""'""^''^ 
-eoding,  which  should  be  d  e  on  T L  T"^  '''"' 
nbout  four  inches  hi<.h      p  plants  are 

lienvy   interest   on   T'     ^''""'•^'■'"'"•■^tion   hero   pays 
.    ,  ^  '''   ""   "'^  ''-'"'"^  "iJe.     Tln-n    to   three 

■"chosiu   therowdiagonanytl.u.s:.3iM.        ^^^  ^ 

The  only  sure  road  to  succors  win,  .i  • 
-itivation.  annual   manu;"r:"'^::;™P;-^- 
fluring  their  crowH,     w,,    ,  "  attention 

last  year  a9^s^  i-   V        '^      "     ^''^'  "'''"'''•  of  this, 

for  over  a  qu I^te   of  n  ^      "     '"  °""^''  ''^"P  "?"»  '« 
ments  And         ^    "  'T'''  "''"  ''3' -^^tual  experi- 

-7  tilled, i:i:-;:r:? --,,-, ., 

tioatoan;:Li:;":^;;-;:«'^^--excep. 

'•y  rotation.  ^'  ""'  '''■"P^  '"'^  benefited 

As  a  market   vea-ptablc    tim  ^  • 

-iost  grown;  its  ,;i,4'n,:^„~':o:"h:fr 

">l'"y  from   bruise.s    as   nrnv  o.i  '"   *" 

•<<^opingqualitiosanUnr   ;     . t'rT'"'''^''   ''' 

i"',';  hi  flict  thisi.  "7°''  ""'•"'  f''^'"  "'^  earliest  sow. 

^a^ocrop:^ii  --:;^^^--b,otoo^^ 

-'•i-'i  a  lato  crop  ina,  do";  ,,  r  ■"  ""•^''"^ '° 
defer  sowingJater  th  ,    .  "  '"  '■'  —  ''^^  '^^ 

■nstofMarclt^  .  rr'f'''''°-^'''-"-  '^'^ 
iftlmgroundwasino  pi:':' ""'•''" ''""■'•"'^' 
■'^I'ould   1,0    lost    upon     ho  •"'""""•     ^""^ '''"** 

tbosoedi.in.  A  Zo'L:Ty' ;''"'"'''' 
will  not  injure  it     w;,,;  °    '  "'  ''  '"^'  '^^"«t.v  m-ghts, 

drnfls  upon  the  b  nk  ,  riV"'"''-'  '"-•  '-^e 

oro.donswi,ii„ereas:rd;:in^:i.;^^r 

Ivxchange  a  largo  per  centH...  1,  .,  r  '  -^""'^  °' 


itity     All  over  th« 

mce  of  being  dry,  ii 

with  a  hand-rolier; 

roller  upon  the  drill 

itly  for  the  germinar 

ons  make  their  nr 
It  to  distinguish  the 
ssed  through  with 
woods  that  may  bo 

first  hoeing  and 
on  tho  plants  are 
nation  hero  pays 
•  Thin  to  three 
.  3  in 

.  3  in  .  *^'"^«' 
n-ing  broadcast  at 
i'l  a  fresh  state. 
no  dry  pulverized 
tiie  rate  of  threo 

this  crop  is  clean 
oareful  attention 
isitos,  onions  can 

0  writer  of  tin-s, 
"'red  bushels  to 
lor  crop  upon  it 
y  actual  oxperi- 

onions,  and  is 
?  kept  free  from 
ro  less  liable  to 
y  are  an  excej). 
»s  are  benefited 

is  one  of  tho 

not  liable   to 
egotables;    its 
t,  render  it  a 
ant  markets, 
"li'iff  well  thb 
'•■^  of  autumn, 
'  earliest  sow- 
-  to  obta'n  a 
in  seasons  in 
's  net  safe  to 

April.  The 
I'o  preferred, 
'"•  i^^^o  time 
f^I'riiig  until 
ri^t.v  nights. 
<l  and  large 
.  a  few  acres 
iio  liank  of 
"Si  as  I  shaU 

1  taking  low 
and  hardly 
els  I 


EXPEKIBNCB   OF  PRACTICAL  GROAVERS. 


17 


3  days'  ploughing  and  dragging,  $4.00 
10    "  raking  and  sowing,  10.00 

"  weeding  and  thinning,  first  time,  aO.OO 
''        "  "     second  time,  15.00 

"  hoeing,  last  time,  8.00 

"  han'esting  and  housing,  20.00 

4  pounds  seed,  4.00 
2()  loads  of  man\ire,                                 20.00 

3  bushels  top-dressing,  .75 

Interest  on  land,  10.50 


10 
15 

8 
20 


Total, 
400  bu.shel3,  at  50  cents, 


$112.25 
200  00 


Net  profit  per  acre,  $87.75 

Haevestino  onions  is  not  so  laborious  as  many 
other  kinds  of  vegetables;  their  maturity  being  earlier 
ii  tho  season,  those  engaged  iu  their  culture  are  not 
PTcposod  to  the  late  cold  autumn  winds,  as  thoy  would 
bo  with  a  crop  of  beets,  carrots,  or  turnips.  The  most 
expeditious  mode  of  harvesting  is  to  dig  them  with 
the  common  hand-hoe,  running  one  corner  of  the  hoe 
under  the  row,  giving  it  a  long  draw,  taking  about 
four  rows  at  a  time,  digging  over  some  ten  or  twelve 
feet;  then,  with  the  back  of  the  hoe,  shove  them  up 
throe  or  four  feet,  and  hoe  the  ground  level,  and  spread 
tha  onions  upon  this  hoed  space. 

When  treated  in  this  way,  they  should  lie  from 
three  to  four  weeks,  or  until  perfectly  dry.  They 
should  then  bo  picked  from  the  bed,  and  carted  to  the 
bam,  or  some  building  where  they  wili  not  be  exposed 
to  storms  and  kept  upon  a  floor,  as  thoy  will  soon 
injure  if  piled  in  large  heaps  upon  the  ground,  in  con- 
sequence of  tlie  dampness  whicli  they  draw  from  tho 
earth.  If  properly  dried,  and  secured  from  damp,  thoy 
will  keep  for  months  in  this  condition,  without  any 
further  trouble.  They  are  liable  to  grow  wlion  damp, 
so  that  it  is  important  that  the  cultivator  see  that  this 
part  of  tho  work  bo  conducted  thoroughly  and  carefully. 

Makketiko— Onions  are  princip.ally  sold  by  the 
bushel,  and  by  the  string.  If  intended  to  market  by 
the  bushel,  the  tops  should  be  cut  close  and  smooth, 
and  all  loose  skin  removed,  to  give  them  a  bright, 
plump  appearance.  If  for  homo  market,  thoy  may  bo 
put  in  bags,  or  hauled  by  tho  wagon-load,  avoiding 
rough  handling  as  far  as  may  be.  If  for  a  distant 
market,  barrels  are  the  most  convenient  mode  of  [lack- 
ing. Fill  them  with  tho  onions,  packing  tiit'nt,  that 
that  there  be  no  .shaking,  and  head  strongly.  Packed 
in  this  way,  and  perfectly  dry,  they  will  go  thousands 
of  miles  by  railroad  or  .ship,  and  open  frosh  and  sound. 

Those  intended  for  strings  should  have  two  inches 
of  the  top  left  upon  tho  onion.  Tho  strings  are  made 
by  taking  a  few  straws,  (rye  .straw  is  best.)  and  with  a 
piece  of  wrapping  twine,  commence  at  tho  butt  end  of 
the  straw  to  wind,  jind  at  every  two  or  threo  turns  add 
an  onion,  ending  at  tho  top.  This  swures  it  flrmlj-, 
and  brings  itn  broad,  flat  base  upcr.  tl  ■  outside  of  the 


string.  The  largest  should  be  tied  upon  the  bottom  0' 
the  string,  gradually  diminishing  in  size,  until  the 
smallest  are  tied  upon  the  top.  This  gives  the  string 
a  conical  form,  and  a  neat  and  tidy  appearance,  whop 
arranged  for  sale. 

Presebvation. — Keeping  through  the  winter,  with- 
out injury  from  frosts,  or  loss  from  heating  and  grow- 
ing, requires  care  and  experience,  and  various  methods 
are  adopted  to  avoid  these  results.  They  are  buried  in 
large  ricks  upon  the  ground,  and  covered  with  a  heavy 
coat  of  straw  and  a  light  coat  of  earth.  They  are  also 
lied  upon  strings,  and  hung  upon  the  beams  in  tho 
cellar  or  warm  garret,  or  spread  thinly  upon  shelves  in 
the  cellar  Some  pack  in  boxes  or  barrels,  encased 
with  several  thicknesses  of  paper,  and  leave  them  in 
an  out-building.  All  these  have  been  practised  with 
varied  success.  Tho  most  popular  m-^do,  and  the  one 
which  has  given  the  most  satisfactory  results,  is  to 
spread  straw,  threshed  with  a  flail,  to  the  depth  of 
twelve  to  eighteen  inches  upon  the  barn-floor,  scaffold, 
or  garret ;  upon  this,  spread  the  onions  from  six  to  ten 
inches  thick,  and  cover  with  straw  eighteen  inchai  to 
two  feet,  laying  on  old  pieces  of  boards  or  rails  to  com- 
press the  straw.  Treated  in  this  way,  if  at  a  suSicient 
depth  from  frost,  they  are  not  affected  by  tho  changes 
of  temperature,  and  keep  in  fine  condition  till  the  first 
of  May. 

Onions  are  propagated  from  seed,  sets,  and  multi- 
pliers, or  potatoe-onions.  The  universal  mode  of  pro- 
pagation at  the  South  and  "West  is  from  sets,  which 
are  obtained  by  sowing  the  seed  very  thickly,  broad- 
cast or  in  drills,  and  when  they  obtain  the  size  of  a 
filbert,  pull  them,  and  dry  upon  the  ground  in  the  sun. 
Those  are  kept  till  tho  following  spring,  and  set  by 
hand.  They  make  a  quick,  strong  growth,  and  produce 
fine  onions.  Multipliers  arc  a  variety  that  produce 
largo  and  small  bulbs  alternately,  tho  large  producing 
.several  small  ones  the  first  year,  and  tliusn  small  giv- 
ing largo  the  next  year.  These  may  bo  recommended 
as  a  small  early  crop  for  family  use,  and  early  home 
market,  but  not  as  a  main  crop,  the  increase  of  market- 
able onions  over  the  seed  being  too  .small.  Of  all  the 
various  modes  of  propagation,  sowing  tho  seed  for  a 
main  crop  deserves  first  rank  ;  its  choapnoss,  compared 
with  other  modes,  and  the  facdity  with  which  it  is 
sowed,  the  early  season  when  it  may  bo  gathered  in, 
and  the  superior  fine  bulbs  which  it  produces,  recom- 
mend it  to  general  use.  But  whatever  the  mode  of 
propagation,  tho  cultivator  can  not  expect  remunerative 
crop.s,  unless  ho  bestows  careful  attention  to  tho  soloo- 
tion  of  seed,  the  eradication  of  weeds  during  the 
period  of  their  growth,  annual  application  of  well-com- 
posted manure,  and  m  largo  quantities,  raid  tho  l:arvcst- 
i-  -curing,  and  marketing  at  the  proper  time.  With 
c.  -.  attention  to  these,  and  a  naturally  dry,  fertile 
soil,  onions  may  be  grown,  with  large  profits  upon  th* 
capital  i. vested. 


18 


HOW  TO  RAISE   ONIONS. 


No.  X. 


BY  W,  a  BBNHIX',,  BKIDOEPOBI.  JAIEFIEID  CO.    CT 


KiNna-Tho  thick  or  globular  dcep-red  onior, 
known  as  tho  Wofhorsflold  LnrM  Red  k  ti,« T  I 
r.nera,„gn>.„  ,•„  p,,,,,^  ,„..X.  d '  ^  'if; 

te^t"™"'"^^^^'^  °"  «oodgrou„r;o,d 
^ecps  well,  and  .3  very  salable  in  NewYork  markot 
for  U.0  or  sbipping.  Also  a  yellow  onion,  fee"  ': 
c  led  and  -sold  for  white,)  of  nearly  the  LZII 
an.i  nuahues  as  tho  red.  supposed  to  be  the  DanvcT 

;ioids:\;r^^''''°^^''^''"'^°- -'«--% 

See., -A  11  seed  should  he  raised  from  good-shinod 
^  not  large  bulbs,  to  avoid  seallions,  (thfck  net,  s  0 
green  o.uons;)  should  be  water-deaned  and  kepTverv 
dry  and  though  geucrally  preferred  only  one  Z  oj 
wdl  succeed  nearly  as  well  ailer  tho  /econd,  oTe  en 
tU.rd  3-ear,  ,f  it  has  been  kept  in  a  dry  place  but  s  ed 
".ore  than  one  year  old  sells  at  only  hllfpric'e    Bou2 
seed  .l,ould  ahvays  bo  put  into  watr  a^d    t L/S  a 
short  t.«e,  and  that  which  does  not  sink  in  fin^^, 
mmu tes,  .nay  be  considered  worthless  or  un.vliahk 

SoiL._Any  good  garden  soil,  from  a  day-loam' to 
even  qu,te  a  graveUy  loam,  say  of  one  -alf  „  ixt"  is 
Bu.table.  la  a  dry  season  the  fir.t  wiil  yidd  be  H'nd 
...  a  wet  one  the  last-a  medium  rn.y  be  best 

ExPO«tnuo._The  best  is  a  dry  level,  ov.sVgM  in- 
unaUontoa.,poiut  of  tho  eomp.oss  but  the  n„, 
It  should  never  mdine  over  four'  inches  to  the  rod    0 
p.'ejont  the  rain,  from  washing  away  the  soil  vith  the 
seeds  or  young  plants.    An  indination   of  one   o  two 
f^'et  to  the  rod  is  sometimes  seen.    Tho  plant   n 
l.iUs  aaer  they  get  wdl  rooted,  do  not  suSZ:  : 
-shu.g  away  of  tho  soil,  but  those  buried  1"    t L 
washed  sou  are  injured;    therefore  if  possible  avdd 
.teep   side.hil,s    and    hollows,    espocialfy     ,      ,X^ 
w...^...  can  stand  after  rains,  whid.  is  mo.  il^i 

Manure  -Xo  fresh  yard-manure  should  bo  used  as 
■s  apt  to  be  full  of  seeds,  which  will  greatly  i„er   ,  e 
tho  abor  of  tending,  and  the  straw  will  be  i    tl>c  u  ' 
of  ploughmg,  raking,  and  hoeing.    mm-soW  Z-       " 
manure  is  preferred.    If  bar-.ya^d  mani;  e       1  "ft 
should  be  thrown  into  heaps  before  the  first  of  Sd 
o  kdl   be  «ecds  and  ripen  for  use  by  heating,  or  tm. 
be  earned  out  to  the  Add  and  each  load  be  he    .d     - 

u  !K,„.  hi,u  t-nougi,  to  vegetate  tho  seeda 


por  ,on  to  that  andthe  quality;  it  should  b.  from  fort, 

to  m\  TJ"  °  -■"'■^""'  '°'"^«  '°  'he  acre,  and  twelve 
to  fifty  bushele  of  leached  ashes  harrowed  or  rak  d  r 
or  sowed  on  the  rows  after  weeding  * 

I  gross    werl  ''°'  ''  °^'^''-  *°  «"'  up  all 

E\  /      '     '^  '■"°"'  ""-^  '^^^  them  off-   for  il 

oa  rr,    """'"  ^"°  '°''''^  ^^•'"'  "-^^^th,  hoe 

levd  1 1?""  T'"'  "'''  ""^^'^  ''  '«  ''-  hollows 

^cd   I  ^T;   '  ""  '''''"  "  J"-^'  ^-'  «"ough  to 

i^-ca  tho  plougli,  breaking  it  fine-  then  r.,i-»  „, 

;;withadu.g-,brk,into^hef^;o:tt:™i: 
he  ne.-t  bout.     Once  ploughmg  i^  su.T.cien  ,  i    t 
Jono.     A  second  would  throw  out  the  manure     Tm 
wa    not  suflicent,  str.w  any  special  n,anures  as  nou 
;-t  e,   guano.   superpi,osphate,   bone-dus^-probr; 

2nT\  ""•  ^'"'  '°  """^^  "I^  "-  «l«fi-oncy.'  If 
g  ouad  ,s  lumpy,  harrow  lengthwise  first,  and  finish  o^ 

with     Trr,"""  "°  '^'^^  °'  "'°  ^'"™-  '^°-.  c^^ 

0         Tb"  ™ T'   ^'''^  ^^^'-''-•-'.   1858,  p  g. 

108.      Then  proceed  to  rake  oft"  all  the  stones  and 

rub  .sh  and  to  e..n  the  surface.    If  the  soiUs  mel  ow 

after  plouglnng,  harrowing  may  be  omitted.      Many 

.n.ply  scatter  short  fivsh  manure,  plough  once     nd 

-kociown,  drill  and  sow;  but  it  is  a  miserab  e  wly 

n.akmg  extra  work  iu  weeding,  and  produdng  a  S 

Sowi.vG.-This  is  d,eapost  and  quickest  done  with 
a  .nachme,  called  an  onion-sower,  which  so"^  t wJ 
,rows  at  once,  one  foot  apart,  at'^d  cost  ab  ut  $5 
and  .s  to  be  ftund  at  the  agricultural  stores.  It  Jst 
bo  regulated  on  a  fioor  or  board,  to  sow  he  seed  to 
-rage  i  to  «  „f  an  inch  apart,  which  wiil  be  ablt  4 

<-o\ermg.     .Make  the  drills  about  *  of  an  inr.h  ,1 

iHSt  dril  Jh'  ■""^'""^•')='^'^'^'terwards  following  the 
last  dnll  with  one  tooth,  and  sow  by  hand  frL  ! 
smaU  cun.  distrihn.!,>„  *i ,     ..  -^     ""'^  "'"^  « 


rp,„  .  ,,         '  *  -"""fi"  Lo  vegetate  tho  seedit     i„=t   j  -n     •  ,        '''      "*  "'i-erwaras  to  owintr  the 


KXPEniENCB   OF   PUACTICAL   GROWERS. 


ID 


0.,  CT 

'<  ''  should  bo  from  fortj 
to  tho  aero,  and  twelv* 
a  harrowed  or  raked  In, 
sding. 

ground  is  dry,  have  tlie 
oe  it  over,  to  cut  up  all 
rako   them   off;   for  if 
groat  plague.     Then  if 
vered  witli  earth,  hoc 
;turn  it  to  the  hollowf? 
it  just  fast  enough  to 
;  then  rake  or  scrape 
row,  to  bb  covered  in 
ig  is  sufficient,  if  well 
out  tho  maiiuro.     Ini- 
iT  quantity  of  manure 
scial  manures,  as  pou- 
bone-dust— probably 
he  deficiency.     If  the 
'ise  first,  and  finish  off 
the  harrow  down,  or 
'cuUurist,   1858,  page 
fi"  all  tho  stones  and 
If  tho  soil  is  mellow 
bo  omitted.     Many 
re,  plough  once,  and 
is  a  miserable  way, 
id  producing  a  light- 
quickest  done  with 
r,    which  sows  two 
ind  costs  about  $5, 
ral  stores.    It  must 
to  sow  tho  seed  to 
lich  wiil  be  about  4 
sual  quantity  for  a 
out.    Tho  machine 
3ne  by  drawing  the 
r  one  or  two  rows 
may  be  scattered 
in  the  drills  before 
J  of  an  inch  deep 
)ld  way  of  sowing 
1  a  head  three  feet 
les  scantling,  with 
atod.  and  one  foot 
r  to  live  feet  iorjg 
lich  must  also  be 
rds  following  the 
by  lmn(i,  from  a 
I  tho  thumb  and 
I  for  the  machine, 
but  itiflatediom 


prcix-'ss.  Jn  uitlier  case  it  should  bo  most  carefully  I 
and  reguUri'  done,  and  on  a  still  day,  or  the  wind  will  ' 
scatter  it  b'jyond  the  drills.  The  straighter  and  nar- 
rower the  k'eed  is  sown  in  the  drills,  the  narrower  will 
bo  tlM>  ."ti^co  kft  to  weed  after  hoeing.  Kadishes  or 
sonio  quick-growio^  seed  may  be  sowed  thinly,  one  or 
iwo  ""eds  to  a  fo'"t,  to  direct,  in  hoeing  the  first  time, 
Its  til';  onion  top>«  are  so  flue  tlioy  can  scarcely  be  seen, 
excepting  when  tlie  dew  is  on.  Tho  radishes  may  bo 
suffered  to  grow,  and  b6  gathered  for  market. 

IIOEi.Na. — 'L'hu  first  hoeing  should  be  commenced 
when  tho  rows  can  first  be  distinguished,  with  a  hoe 
eight  inches  long,  made  by  cutting  oil'  the  back  of  an 
old  grass-scythe,  flattening  the  blade,  and  punching  a 
email  nolo  within  ihret.  fourths  of  an  inch  from  each 
end,  wiUiout  heating  ii,  vo  wliich  a  forked  brace  wiili 
goose-necks  must  be  riveced  through  the  goose-heads, 
to  attach  it  to  a  light,  long  handle,  usually  that  of  a 
liay-Ri.ke.  The  Ixiveled  edge  of  the  plate  .should  be 
down,  and  the  heads  of  the  livets  sunk.  With  this 
(100  proceed  to  Sv;i'apo  once  in  tho  rniddlo  between  the 
■MV's,  with  a  reach  of  two  feet  or  hiorc,  barely  shaving 
iff  tho  weeds  without  breaking  tliiough  the  crust, 
'larrying  along  one  or  more  spaces,  ieep  tho  hoe  in 
good  order  by  rubbing  on  a  flat  stone,  o.'  grinding,  and 
if  it  clogs,  which  it  will  do  on  now-ploughed  ground 
for  two  or  three  years  from  the  sod,  push  it  along  on 
tlie  ground  as  you  step  forward,  or  clean  with  a  stick. 
The  sanio  process,  which  is  light  w(>rk,  and  quickly 
(lone,  may  bo  repeated  with  advantage  within  a  week, 
out  in  a  fortnight  from  first  hoeing,  or  less,  according 
to  the  sizo  of  tho  weeds,  hoe  again,  only  breaking  up 
the  crust,  say  about  half  an  inch  deep,  loo.sening  but 
not  moving  the  earth  out  of  place,  in  the  mieldle  of  the 
ppaces  as  before,  or,  which  is  better,  with  two  strokes, 
one  close  to  each  row,  making  nearly  a  double  hoeing, 
which,  if  the  rows  can  bo  distinctly  or  readily  seen,  is 
the  best  manner  for  the  fitst  hoeing.  V 

VVeivDIXCt. — The  weeders.  njpontUciv  hands  and  knees, 
Bhiiuld  follow  close  upon  tho  last  hoeing,  with  onioij- 
weeders,  made  fiom  table  knives  by  breaking  off  t^c 
blades  to  two  or  two  and  a  half  inches  from  the  han- 
dles, and  heating  the  end  to  bend  it  a  little  to  one  sid?;, 
so  as  to  fit  it  to  the  curve  of  the  thumb,  and  cooling  it 
immediately,  to  return  its  temper.  The  back  should 
then  be  ground  to  an  edg;^  and  the  corners  rounded, 
80  as  to  work  it  iu  either  hand.  The  weeds  should  be 
cut  off  below  tho  crowns  of  their  roots,  say  half  an 
inch  under  ground,  or,  which  is  better,  loosen  the 
ground  two  inches  deep  on  each  side  of  the  row,  bj' 
drawing  tho  knife  or  weeder,  thrust  into  the  ground  to 
the  handle,  and  turned  a  little  sideways  in  tho  hand, 
at  a  steep  ancrle  ton':\rds  and  on  one  aide  of  th'.^  row 
and  two  inches  fron-  it,  and  then  by  changing  hands, 
on  the  other,  when,  if  properly  done,  the  ground  will 
bo  loosened,  so  that  tho  weeds  can  easily  be  scraped  or 
nulled  out  with  their  roots,  and  then  the  earth  should 
tie  Dressed  back  upon  the  re)ots  of  tiie  onions  by  the 


palms  of  the  hands,  to  hold  them  firm,  and  to  pr'  •■•>nt 
witheri.ag  if  they  have  been  injured.  Tho  wet^s  will 
cause  much  more  injury  to  the  crop  if  not  eradicated, 
than  they  will  suffer  from  cutting  off  the  onict -roots 
two  iiiches  under  ground,  which  is  not  necessary,  and 
should  be  avoided,  but  may  occasionally  happen. 

In  two  weeks  or  less  they  will  require  auother  hoe 
ing  and  weeding  similar  to  the  last,  and  a  fortnight 
after,  hoeing  again,  if  not  weeding.    There  should  be 
no  hilling  or  hauling  away  of  dirt,  but  tho  sinrface 
should  be  kept  level. 

Gathering, — When  tho  tops  die  and  fall,  the  crop 
should  be  pulled  and  spread  evenly  over  the  ground  to 
dry  or  cure.  Tho  scallions  (thick-necked  or  green 
onions)  with  tho  weeds,  if  any,  should  bo  thrown  into 
heaps  or  earned  off.  After  three  or  four  days'  drying, 
turn  them  over  carefully  with  tho  teeth  of  a  wooden 
rake,  without  bruising,  and  let  them  dry  as  many  days 
more;  or  instead,  as  they  preserve  a  brighter  color, 
put  them  into  heaps  of  two  to  four  bushels,  to  sweat  a 
few  days,  when,  if  intended  for  early  niaiket,  cut  the 
dead  tops  off  one  inch  from  tho  bulbs,  and  barrel  to 
send  away;  but  if  wished  for  storing,  they  may  bo 
loft  in  heaps  some  weeks,  or  carried  under  cover  on  a 
floor  with  tho  tops  on,  and  piled  around  the  sides  of  <i 
barn  floor,  tlirce  feet  high,  or  put  into  bins  with  slats 
on  tho  sides,  and  not  close,  like  open  horse-stalls,  fill- 
ing every  other  one,  and  putting  strips  of  boards  across 
the  ends  and  through  them,  or  slanting  them  up  so  as 
not  to  need  supports,  and  leave  all  the  doors  open. 
Af^er  a  week  or  ten  days'  drying  as  above,  put  them 
under  cover  in  any  airij  place,  as  a  shed,  but  watch 
and  ccamine  every  few  days  to  see  if  they  are  gather- 
ing moisture,  heating  and  growing;  if  so,  open  and 
spread  to  dry  again. 

Stuuino  for  WiNTEii. — If  tlie  onions  are  to  be 
kept  upon  a  barn  or  other  floor,  pile  thera  one  foot  and 
a  half  or  two  feet  deep,  leaving  a  space  of  one  to  two 
feet  all  .around.  Cover  them  with  one  thickness  of 
sheets  to  keep  out  hay-seed,  chaff,  etc.,  and  when  hard 
freezing  weather  sets  in,  cover  one  to  two  feet  deep 
with  hay,  straw,  or  any  similar  substance,  filling  all 
the  spaces  around  the  heap.  Do  not  disturb  them  if 
frozen,  tmtil  tho  frost  is  out,  which  may  be  hastened  by 
opening  the  doors  and  removing  a  portion  of  the  cov- 
ering each  day  for  a  week. 

A  wagon  or  wood-house  tightly  boarded,  floored, 
and  fitted  up  with  a  bin  or  bins  as  follows,  is  undoubt- 
edly tho  best  place,  and  such  as  one  of  our  oldest 
onion-cultivators,  after  long  and  sad  experience,  lias 
adopted  and  used  for  some  years  with  perfect  success. 
Sot  up  scantlings  for  a  stall  or  bin,  of  three  to  flvo 
feot  wide  ;  on  th<^e  nail  two  or  three  tiers  of  lon-inr  h 
boards  two  or  three  inches  apart,  and  as  far  above  tho 
floor,  leaving  a  wide  space,  two  to  four  foot  at  each 
end,  to  pass  round,  and  for  free  circulation  of  air.  Then 
place  every  three  to  four  feet,  before  the  onions  fill  up, 
on  each  board,  cross-boards  eight  or  ton  inches  wide 


20 


HOW  TO   BAI8E  OXIONS. 


resting  ot  each  tier  of  gido-boards,  with  cleets  on  each 
end,  like  n  w;.gon-bonrd  for  a  scat— one  or  two  lm?g. 
head  staves  side  by  side  are  the  cheapest,  if  the  'vidth 
of  the  bin  is  calculated  for  them,  with  similar  strips 
resting  on  these,  in  number  according  to  the  widHi  of 
the  bin,  about     . ,  foot  apart,  running  lengthwise— a.-d 
thus  on  each  tier  of  sideboards  as  thev  are  fillec 
using  loose  side-boards  for  the  top.  as  hi},^li  as  wislied 
or  needed.    The  ends  may  be  filled  up,  slanting  so  as 
to  support  themselves,  or  cros-s-boards  may  be  fitted  in. 
The  spaces  under  the  staves  or  flat  boards  will  effoctu- 
ally  ventilate  and  prevent  heating.    The  onions  should 
be  well  dried  and  have  their  tops  left  on,  and  when 
first  frozen  be  covered  with  one  or  more  thicknesses  of 
carpets  or  old  garments,  and  have  them  hung  around 
Ineir  sides.    Freezing  does  them  no  apparent  injury,  if 
jhey  are  thawed  graduaUy.     When  wished  for  winter's 
sale,  the  temperature  should  not  be  below  freezing, 
nor  much  above  it,  which  wUl  have  to  bo  regulated  by 
Etove,s,  or  by  moving  them  to  dry  cellars  when  hard 
frost  comes  on. 


To  Raise  Sekd.  — Select  a  piece  of  warm,   rich 
ground,  manure  it  well,  plough  deep,  and  strike  out 
light  furrows  two  feet  and  a  half  apart,  and  set  out, 
six  inches  apal;,  well-bottomed  onions,  (no  seallions,; 
remembering  that  "like  produces  like."    Set  them  in 
the  bottom   of  the  furrows,  and  cover   well.      Till 
the  ground  as  for  potatoes,  with  plough  and  hoe,  ridg^ 
ing  well,  to  support  the  tops.    In  August,  when  the 
seed-pods  are  half-opened,  gather  by  cutting  off  the 
stdks  jitst  below  the  tops,  and  spread  them  on  a  cham- 
ber.floor  to  dry,  and  thresh  out  any  time  when  needed. 
Or,  as  mice  are  very  fond  of  it,  spread  a  few  days  on 
sheets  in  tbe  s-m,  and  when  dry,  rub  the  seed  out  in 
the  hoi  part  of  the  dav,  when  it  will  shell  much  more 
easily  than  in  the  cooler  parts,  for  it  rapidly  absorbs  a 
great  deal  of  moisture.    Clean  it  by  stirring  it  in  water  .- 
the  good  seed  will  smk  in  a  few  minutes;  all  tlie  res- 
should  be  thrown  away  with  tbe  ehaff.     Pi-t  the  seed 
into  bags,  and  keep  it  in  a  dry  nhca  cnt  a'  tb«  •>»»), 
of  mice. 


No.  XI. 


BY  H.  WADE,  FLOYD  CO.,  IOWA. 


FiHST  select  tlio  beat  and  brightest-looking  onions 
for  seed,  and  plant  them  in  rows  about  two  feet  apart 
one  foot  in  the  row,  and  when  they  grow  up,  drive 
stakes  and  draw  twine  along,  to  keep  tlio  heads  in  their 
place,  uncil  ripe.  Then  cut  them  off  and  tie  in  bunches 
of  about  a  dozen  heads,  and  hang  them  in  n  shed 
wliero  the  wind  does  not  blow  very  much,  for  a  time' 
and  then  rub  out  and  spread  thin  for  a  few  days  be- 
fore putting  away  for  winter,  and  thus  good  seed  for 
spring  may  always  be  had. 

^ow  for  preparing  the  ground.     I   have  grown 
onions  on  almost  all  kinds  of  soil,  but  the  best  on  a 
sandy  loam.    In  preparing  my  garden,  out  here  in  the 
Wp  :t,  I  fixed  on  a  placo  to  grow  my  onions.    I  dug  it 
two  good  spades  deep  and  raix-ed  it  as  well  as  I  could 
The  soil  was  pretty  sandy  and  not  veiy  rich,  but  very 
dry.     In  the  fall  I  put  on  good  rotten  manure  of  any 
kmd  I  could  get,  about  four  inches  thick,  and  let  it  lie 
»U  winter,  and  as  soon  as  dry  enough  in  spring,  I  mixed 
(t  altogether  about  eight  iuches  deep  witli  a  good  four- 
toothed  fork.    (When  I  r -.e  .  them  in  fields  I  used  a 
cultivator  for  this  part  of  the  t^-,-'-.)    J  then  let  it  lie  a 
kw  days  to  dry,  and  then  drag^-oj  perfectly,  until  four 
inches  of  the  surface  was  all  quite  fine.  I  have  a  marker 
that  ra-.rks  four  drills  at  a  time,  one  foot  apart,  about 
one  inch  deep.    A  smaU  seed-sower  is  best  for  plant- 1 
mg.    Care  must  be  taken  n>t  to  sow  too  thick,  unless 
you  are  near  a  market  wher«  you  can  sell  green  onions  • 
thbo  It  does  not  signify,  aa  thinning  loosens  the  soil 


for  what  is  left.    Rake  them  in  lightly,  lengthwise  tbe 
row.s,  so  as  not  to  get  the  seed  out  of  the  drill-  then 
with  a  light  Iiand-roller  go  evenly  over  the  piece  each 
way,  and  leave  it  till  the  onions  make  their  appear- 
•mce.      In  cultivating,  use  a  light  sharp  tooth-rake 
head  nu,e  inches  long,  teotli  one  and  a  half   inches 
aparf,  handle  six  feet  long.     It  is  better  than  a  hoe  as 
you  can  loosen  the  soil  close  to  the  rows  without  cut- 
ting the  roots,  and  if  you  m.ade  a  good  seed-bed  a 
man  will  do  as  much  again  with  a  rake  as  a  hoe 
Rake  over  every  week  if  the  wevf,.  ■■  permits,  as  soon 
as  It  IS  dry  enough  after  a  hard  rain  to  h^  .,-    he  tor. 
from  crusting.     Attend  to  this  at  flr.t  wol!      ad  vor 
will  not  regret  it. 

About  June,  as  soon  as  the  onions  are  up  enough 
thin  out  to  about  four  inches  in  the  row,  pulling  out  at 
the  same  time  what  fow  weeds  are  growing  with  them, 
and  after  that,  you  may  run  the  small  rake  between 
the  rows  occasionally.    Onions  may  always  be  on  one 
spot  ma  garden,  but  you  must  manure  pretty  weU 
eveiy  fall,  after  the  ground  has  been  dug.    Once  in 
two  years  dig  two  spades  deep;  and  if  a  stiff  clay  soil 
put  stones  or  something  at  the  bottom,  for  an  under- 
drain.     Good  well-rotted  barnyard  manure  is  as  »ood 
as  any  to  manure  with.    I  have  gro\vn  them  three 
years  m  one  place,  and  las'  year  J  had  the  best  and 
handsome-n  I  ever  saw.    You  could  hardly  teU  «.« 
from  the  other. 

When  the  tops  begin  to  faU  down,  I  go  orer  th« 


EXPBRIBNCX  OF   PRAiTnCAL   QBOWERS. 


81 


piece  of  warm,   rich 
deep,  and  strike  ou» 
ilf  apart,  and  sot  out, 
onions,  (no  scallions,; 
H  like."    Set  them  in 
d  cover   well.      Till 
plough  and  Iioe,  ridjr. 
[n  August,  when  the 
ir  by  cutting  off  the 
■ead  them  on  a  cham- 
y  time  when  needed, 
pread  a  few  days  on 
rub  the  seed  out  lu 
I'ill  shell  much  more 
it  rapidly  absorbs  a 
r stirring  it  in  water: 
minutes;  all  the  res' 
[^haff.     Pi't  the  seed 
">c«  ont  ii"  tb«  "e*"*)! 


itly,  lengthwise  tbff 
t  of  the  drill ;  then 
)rer  the  piece  each 
nake  their  appcar- 
;  sharp  tooth-rnko. 
ind  a  half  inches 
sttor  than  a  hoc,  as 
rows  without  cut- 
good  seed-bed,  a 
a  rako  as  a  hoe. 
?'r  permits,  as  soon 

1   to    iirv.j:      ho    top 

rat  well,     iid  yor 

ns  are  up  enough, 
■ow,  pulling  out  at 
rowing  with  them, 
lall  rake  between 
always  be  on  one 
mure  pretty  weU 
m  dug.  Once  in 
if  a  stiff  clay  soil, 
om,  for  an  under- 
nanure  is  as  good 
rown  them  three 
lad  the  best  and 
i  hardly  tell  ^na 

I  go  OTer  th« 


aad  press  them  all  gently  down  with  a  ral'e-he«d,  or  They  UJd  nw  m  Illinois  when  t  left,  that  1  could  not 

■omcthin^'  of  that  sort,  and  as  soon  .as  the  roote  lot  go  grow  onions  in  Iowa  n  I  did  there,  but  I  find  I  caa, 

of  the  soil  I  use  a  wooden-toothed  rake  and  turn  them  and  I  csheve  better ;  but  I  have  not  begun  to  grow 

over,  if  it  is  likely  to  bo  fine  a  day  or  two,  anu  then  them  in  the  tleld  yet,  as  wo  have  no  market  for  them, 

pick  them  up  and  carry  them  to  a  shed  or  barn-floor,  They  pay  well  if  you  have  a  market,  if  you  manure 

and  lay  them  out  thin,  till  perfectly  dry.    After  this,  a  well,  and  care  for  thorn  as  jou  ahould. 
good  diy  cellar  I  bollove  ia  the  best  place  to  koop  them. 


No.  XII. 
BY  J.  B.  WAKEMAN,  FAIRFIELD  CO.,  CT. 


It  is  over  twenty-fivo  years  since  I  raised  my  lirat 
crop  of  onions.  I  commenced  with  two  rods  of  ground, 
and  have  increased  to  eiglit  acres.  There  is  but  one 
place  in  the  United  States  where  more  onions  are 
raised  than  hero ;  tiir.t  is  in  Dauvers,  Mass.,  whero  it 
has  been  stated  they  raise  more  than  200,000  bushels 
a  year.  liut  New- York  market  is  mostly  supplied 
from  this  section.  It  would  bo  rather  a  low  estimate 
to  place  the  yield  of  this  town  at  140,000  bushelb  a 
vear.  Great  crops  were  formerly  raised  in  Wethers- 
Held,  but  of  an  inferior  quality,  rather  small,  and  sent 
to  market  in  bunches. 

I  think  I  can  say,  from  tho  time  that  I  first  com- 
menced raising  onions,  up  to  Iho  present  time,  I 
have  raised  more  bushels  to  the  acre  than  any  other 
person  about  here.  The  first  and  most  important  item 
is  the  seed.  It  is  very  important  to  know  what  kind 
of  onions  it  was  raised  from.  In  other  crops  wo  can 
generally  tell  by  the  looks  of  tho  seed,  whether  it  is 
good  or  not.  Not  so  with  oniona  It  is  impossible  to 
tell  by  the  looks  of  the  seed  whether  it  will  raise 
scallions,  or  the  flat  onion,  or  the  round  deep  onion, 
which  is  uiosily  raised  in  this  section.  There  w  is  a 
great  deal  of  seed  bought  in  Now-York  last  year,  by 
the  farmers  near  here,  which  raised  mostly  scallions 
without  bottoms.  It  has  been  estimated  by  many  tliat 
it  was  a  loss  to  them  of  from  ten  to  twelve  thousand 
dollars.  It  would  bo  some  satisfaction  to  know  from 
wliat  kind  of  onions  it  was  raisad.  I  think  it  must  be 
onions  that  were  grown  on  a  poor  soil,  and  were  not  fit 
for  market,  but  left  until  the  next  year  for  seed. 

I  raised  the  flat  onion  when  I  first  commenced  the 
business.  Tliey  will  not  y  eld  one  third  as  much  as 
tho  round  onion  ;  so  we  can  not  judge  what  the  result 
will  bo  if  we  do  not  know  what  kind  of  onions  our 
seed  was  raised  from.  Wo  have,  by  selecting  tiio 
largo  round  deep  onion  from  year  to  year,  im])roved 
our  quality  and  quantity,  so  that  we  r»iso  six  to  nine 
hundred  bushels  where  we  onco  raised  not  more  tlian 
three  to  flvo  hundred  bushels.  Wo  select  tho  most 
solid,  largest,  deepest,  and  brightest  for  seed.  Seed- 
onions  should  be  kept  from  freezing.  A  light  freezing 
will  sometimes  injure  the  chit  or  germ. 

Tho  beat  ground  for  raising  them  is  level  land  with 


a  deep  soil,  free  from  stones.     But  I  have  raised  them 
successfully  on  gravelly  soil  and  quite  stony.    I  pr&» 
fer,  however,  a  deep  loamy  soil.    I  would  plant  the 
ground  with  corn  or  potatoes — I  prefer  corn-  -one  or 
two  years.    It  should  bo  highly  manured,  anu  not  a 
single  weed  allowed  to  go  to  sued.    When  y^o  corn- 
crop  is  gathered,  prepare  tho  ground  in  tho  fall  for  the 
next  year's  crop  of  onions,  by  putting  on  twenty  cart- 
loads of  well-rotted  manure,  fifty  bushels  to  the  load,  pei 
acre.    It  should  bo  free  from  weed-seed,  and  ploughed 
in  deep,   and    not    harrowed    in  the  fall.      I  havj 
ploughed  my  ground  both  spring  and  fall,  manuring  at 
the  same  time.    It  is  not  more  than  half  the  work  to 
prepare  ground  for  tho  seed,  that  was  ploughed  in  the 
fall,  and  the  yield  is  as  good,  if  not  better     Hog- 
manure  is  the  best,  but  any  kind  of  strong  manure 
will    do.     All    manure    should    be  free  from  seed. 
Manui3,  either  flnb  or  coarse,   should  be  ploughed 
in  deep.    If  ashes  aro  to  be  had,  put  on  one  to 
two  hundred  bushels  to  the  pcre.     The  crop  of  oniona 
will  pay  for  them  the  first  year,  and  they  will  last  from 
five  to  eight  years.     Bone  dust  is  a  fine  manure.    The 
ground  in  the  spring  should  be  prepared  for  the  seed 
as  soon  as  it  is  dry,  by  harrowing  with  tooth  and  brush, 
until  tho  ground  is  level.    It  will  not  do  to  have  the 
ground  too  mellow.    It  should  be  rather  hard  to  have 
the  or.ions  bottom  well.    It  needs  to  be  very  mellow, 
about  an  inch  deep,  and  raked  off  level.    It  requires 
from  'hree  to  four  pounds  of  seed  to  the  acre.    I  sow 
theiu  by  a  machine  made  very  simple,  and  costing  from 
two  to  four  dollars.    It  sows  two  rows  at  once,  twelve 
inches  apart,  the  wheels  being  six  inches  from  the 
hoppers  that  drop  tho  seed.    The  first  row  must  be 
perfectly  straight,  which  will  bo  a  guide  to  the  second, 
and  so  on.  To  cover  them  up,  I  take  a  hoe  that  8t''>nd8 
in  well,  and  push  it  along  over  the  line  where  the  seed 
is.    When  they  get  up  so  that  I  can  see  the  rows,  I 
commence  hoeing  tbem,  and  as  soon  as  there  are  any 
Tk^eeds  to  be  seen,  weed  them ;   and  continue  to  boa 
and  weed  as  long  as  there  is  a  weed  to  bo  seen.    It 
will  not  pay  to  sow  a  piece  of  onions  if  tli«y  are  not 
taken  care  of,  and  no  crop  pays  better  if  well  tended. 
There  aro  somo  farmers  that  lose  one  t'.ard  or  more  of 
iheir  crop  by  not  taking  proper  care  of  them,  and  I'et 


% 


now    lu    RAISE    ONIONS 


tinf;  tl.o  vvaoJs  grow  after  the  onions  linvo  .'Utained  some 
size.  If  cue  intends  to  raise  them  year  after  year  on 
the  same  piece  of  ground,  (and  tlicy  will  grow  as  well 
by  heavy  manuring  as  they  d'l".  tlie  lirst  year.)  he  must 
not  let  a  single  weed  go  to  seeil. 

If  the  riglit  kind  of  seed  and  plenty  of  manure  are 
nsed,  and  the  ground  cultivated  as  it  ought  to  be,  we 
may  expect  from  live  to  eight  hundred  bushrls  to  iho 
acre.  If  the  ground  is  free  from  weed.s  as  it  should  be, 
when  the  crop  is  gathered  in,  so  much  the  better  for 
the'  next  year's  crop.  When  most  of  the  onions  get 
ripe,  I  lot  them  dry  one  or  two  days,  and  wlie'i  dry 
rake  ihcm  iu  windrows,  and  when  little  damp,  either 
at  night  or  morning,  pile  them  up  in  small  heaps, 
and  let  them  slaud  till  they  have  no  moisture  iu  the 
top.  Wheu  it  comes  a  drying  day,  spread  tin  in  out, 
and  wheu  perfectly  dry,  eart  them  iu.  They  can  bo 
kept  from  two  to  six  feet  thick  if  they  are  well  cured, 
and  put  where  tht  air  can  circulate  around  tlieni,  till 
very  cold  weather,  and  then  they  must  be  kept  from 
being  I'rozen  too  much. 

It  seomed  to  me  the  hardest  work  that  I  had  over 
done,  to  weed  ths  lirst  piece  I  planted,  and  it  cost  more 


to  cultiv.ito  my  first  two  rods  of  giound,  tLan  it  has  m 
aero  since,  owing  to  the  ground  being  full  of  foul  seea. 
Onions  are  the  most  protltable  crop  that  a  farmer 
can  rai.se,  and  the  quantity  has  been  increased  from 
three  hundred  to  nine  hundred  bushels  per  acre,  and  I 
think  one  thousand  bushels  or  more  can  be  grown  by 
proper  cultivation.  Red  onions  are  now  wholesaling 
at  three  'lollars  per  barrel,  and  white  ones  at  four  dol 
lars  per  barrel.  One  year  I  sold  my  onions  at  one  dol- 
lar a  bushel,  and  sent  them  to  market  in  the  fall  be- 
fore housing.  I  liavo  sold  red  onions  as  high  as  fiva 
dollars  a  barrel,  tuid  white  ones  at  six  dollars.  There 
1ms  been  no  time  within  twelve  years,  but  that  onion.i 
would  bring  two  dollars  a  barrel  in  the  course  of  the 
year.  There  is  one  thing  that  farmers  have  to  com- 
plain of,  and  that  is,  it  co.'^ts  us  so  much  before  the 
onions  get  into  the  consumers'  hands.  It  costs  us 
about  twenty  cents  a  barrel  to  send  them  to  New- York, 
and  thcj'  are  sold  to  wholesale  dealers,  who  make 
from  twenty-live  to  lifty  cents  a  bar,'el,  and  so  it  costs 
us  from  sixty  cents  to  one  dollar  per  barrel  before  the.* 
get  into  the  consumers'  hauds. 


'.  ^\/\yN.'  v"v.  " 


No.    illl. 


BY  LOUIS  STRADER,  GREEN  CO.,  KY. 


Potato  Onions  are  the  only  variety  much  cultivat- 
ed in  tho  Green  river  country.  They  are  a,  very  pro- 
litie,  mild,  and  well-flavored  vegetable.  The  sots  grow 
from  tho  roots,  numbering  from  tour  to  lifieeu  from  each 
onion,  and  are  much  larger  than  the  sets  from  the  red 
onions;  they  are  not  quite  so  hardy,  however. 

Select  the  largest  m.1.  best-shaped  sets  to  raise  from. 
They  attain  their  lull  size  the  tirst  year  after  planting. 
To  raise  tho  sets,  select  large,  sound,  and  well-formed 
ouions, 

Planuso,  Cultivation,  Etc. — I  much  prefer  plant- 
ing in  tho  tiill ;  they  come  riuich  earlier,  th.)  yield  is 
larger,  and  they  are  safer  in  tho  ground  alter  planting 
than  elsewhere  through  the  winter.  Plant  about  tho 
unddle  of  October  tor  this  latitude,  earlier  further 
uorti),  and  later  at;  you  go  so\ith.  Select  u  hitu.ition 
gently  sloping  to  tho  south,  a  rich,  dry,  loamy  soil, 
ni^-hiy  manured  with  well-rotted stable-inanuro.  I'luugh 
or  spade  up  tho  land  some  nine  inches  deep,  when  tho 
(ground  is  iu  gnod  working  condition.  Avoid  working 
tho  land  when  too  wet,  as  il  causia  it  to  bake,  wliieh 
la  a  great  drawback  to  tho  growth  of  uuioiis.  Pulver- 
ize tho  soil  thoroughly  with  a  hand-rake,  by  drawing 
it  back  and  tbrth  until  all  the  clods  are  broken  line_ 
Cut  two  sticks  18  inches  long,  and  lie  one  to  each  end 
of  a  liuo,  which  should  be  as  long  as  tho  piece  of 
ground  intended  for  plariti.ug,  and  wi'li  it  mark  oil'  the 


ground  in  rows  18  inches  asunder,  using  the  stirks  at 
each  end  of  tho  lino  as  a  measure,  sticking  them  down 
to  hold  tho  line  well  .stretched.  .Scrape  out  the  drill.s 
by  the  side  of  tlie  rope  deep  enough  to  hold  thcmions, 
so  that  tho  top  may  be  even  with  the  surfacn  of  tho 
ground.  Then  place  the  large  ouicins  in  the  dnlls  nine 
inches  from  each  other,  and  the  sets  six  inches  from 
centre  to  etvn ire,  and  liU  up  the  drill  with  veil-rotted 
stable-nmnure.  Xoxt,  draw  up  the  lino  earth  so  as  to 
make  the  drill  in  a  ridge,  in  order  to  protect  the  onions 
from  too  nuich  freezing.  This  ridgo  should  bo  scraped 
off  in  the  spring,  when  they  begin  to  grow 

If  the  fall  should  bo  favorable,  thoy  will  soon  come 
up ;  they  should  be  covered  up  before  hard  weather 
sets  in,  with  corn-stalk.^,  liny,  or  soinethii'g  of  the  sort, 
to  protect  them  during  winrer. 

They  should  bo  uncovered  iu  the  spi-ing  after  the 
ground  ceases  to  I'roezo.  After  this,  they  should  be 
well  worked  with  a  lioo  once  a  weeli,  until  they  are 
fully  grown,  taking  euro  not  to  di-turh  the  roola  too 
much.  About  this  tiitio  tho  earth  should  be  sernpod 
lioiu  thoui,  to  uncover  tho  lop  of  tho  onions,  that  they 
may  be  expu,-:e  I  to  the  sun,  which  will  ripen  them. 
The  eaith  shoulii  not  be  scraped  from  thoiu  until  some 
of  tho  tops  begin  to  fall  over  on  tho  ground.  Lei 
them  remain  in  lliis  condition  until  tho  lojis  are  dea.l 
and  nearly  dry.     They  should  then  bo  pulled  up,  and 


I 


"% 


KXPKBtKNCE  OF  PRACTICAL  QEOWBES. 


28 


:ioiin(l,  tLan  it  ban  an 
umg  full  of  foul  seea. 
;  crop  tliat  a,  farmei 
beoii  iiicrensed  frora 
isheli  per  acre,  atid  I 
re  can  bo  grown  by 
are  now  wliulcsaling 
'lito  ones  at  four  ilol 
ny  onions  at  one  dol- 
arkct  in  tlie  fall  bo- 
ions  ns  high  lis  fivQ 
t  six  dollars.  Tlioro 
oars,  but  that  onions 
in  tlio  coursu  of  the 
irniers  liavo  to  coin- 
so  much  before  tho 
liands.  It  costs  us 
i  them  to  Now- York, 
dealers,  who  make 
iir,'el,  and  so  it  cosis 
)cr  barrel  before  the 


using  the  stirks  at 
sticking  Ihoindowu 
crape  out  the  drills 
fh  to  hold  thcmions, 
1  tho  surfacn  of  tho 
iins  in  ilio  drills  nine 
ets  six  inches  from 
hill  with  vell-rotled 

0  lino  eurdi  so  aa  to 
to  i)rotect  tho  oniouH 
<o  should  bo  scraped 

1  to  grow 

;lioy  will  soon  couio 
before  hard  weather 
xnelhii'g  of  the  sort, 

the  spring  after  the 
-his,  they  should  be 
^oelv,  until  they  are 
i^turli  tlie  roola  two 
h  should  be  sernpod 
;ho  onions,  lluit  they 
ch  will  ripen  them, 
■om  thorn  until  soino 
n  tho  ground.  Let 
lil  tho  tojis  are  dead 
11  bo  pulled  up,  and 


tied  in  bunches,  and  hung  up  in  an  open  shed,  untd 
thoroughly  seasoned;  or  if  tl  o  crop  is  largo,  thoy  roaj 
be  spread  thin  in  an  open  -A  until  seasoned,  when 
they  may  be  barrelled  up  ^nd  sent  to  market. 

Tho  above  mode  of  cultivaiiou  applies  to  sets  as 
well  as  to  the  grown  onions.  The  seta  should  be 
taken  up  aiul  tre'-ted  in  the  same  manner  aa  the  large 
oniona  If  tliey  are  not  planted  in  the  fall,  they_ 
should  bo  planted  in  the  spring  as  early  as  tho  ground 
wUl  bear  working,  observing  the  same  directions  as  ui 
fall  planting;  on.ittmg  the  covering  of  them.  In  tho 
northern  and  n,iddle  parts  of  the  United  States,  sets, 
and  other  onions  designed  for  planting,  should  be  kept 
in  a  warm  and  dry  cellar,  boxed  up  and  mixed  with 


f 


A 


diy  dirt-that  is,  when  they  are  not  planted  in  the 

fall-  ^  r.A 

Red  Onions  are  not  so  prdiflc,  are  very  strong  ana 
highly  scouted,  but  are  hardy,  ind  keep  well  througti 
the  winter.  The  sets  grow  on  tho  lop,  and  have  to  be 
well  propped  up  before  they  ripen,  or  they  wdl  fal 
down  and  rot  in  wet  weather.  The  same  mode  of 
caltivation  is  to  be  observed  with  these,  as  laid  down 
for  the  potato  onion. 

SUALL0T3  are  a  small  variety,  which  grow  in  largo 
bunches.  The  roots  resemble  garlic,  but  are  much 
larger.  They  have  nearly  gone  out  of  use  m  th.8 
region.  Their  cultivation  is  about  the  same  as  already 
laid  down  for  the  other  varieties. 


No.  XIV. 


BY  R.  I.,  PLYMOUTH  CO.,  MASS. 


Wrra  tho  onion-gror  sr,  soil  and  position  are  the  hrst 
and  by  no  means  the  least  important.  You  can  make 
them  grow  on  almost  any  soil  under  favorable  c.rcum- 
nances,  but  to  cultivate  successfully,  which  is  tho 
groat  object,  it  is  necessary  that  the  soil  should  partake 
•argely  of  vegetable  deposit,  bo  mellow,  free  from  small 
stones,  and  lie  as  near  level  as  you  can  have  it  so  as 
to  prevent  copiou.s  showers  from  washing  out  the  seed 
_  which  I  have  kno«n  occur  on   slightly-inclined 

giades.  ,       , 

When  the  spot  has  been  selected,  put  in  your  plough 
a  foot  to  sixteen  inches  deep,  in  the  fall,  giving  the 
frost  an  opportunity  to  operate  for  you  in  pulverizing 
or  fining  up  your  soil,  whi-.h  is  very  necessary,  as  I 
have  found  in  the  conr.-e  of  many  years'  experience. 
As  soon  as  the  frost  is  out  in  I'^e  spring,  don  t  lose  a 
RiuElo  day  after  the  soil  is  sufficiently  dry  to  work- 
put  in  the  [ 


horse-cultivator,  planted  eleven  bv  eleven  inches  apart, 
kept  well  stirred  through  the  season,  aud  for  my  labor 
had  forty-seven  bushels  and  three  pecks  of  onions,  from 
seven  ai^d  a  half  rods  of  ground,  or  at  the  rate  of  a  thou- 
sand bushels  per  acre.   If  you  plough  or  work  your  soil 
deep  the  roots  will  consequently  strike  deep,  and  hold 
on  so  as  to  afford  you  a  bountiful  crop  of  bull-necks,  or 
scallions,  as   my   boys  call  them.     I  think   this  the 
cause  of  the  failure  of  most  persons  who  are  not  Buc- 
cesslul      T  have  found  in  cases  of  mildew  that  have 
come  under  my  observation,  that  those  portions  of  the 
field  were  the  most  affected  where  tho  soil  was  the 
most  mellow. 

The  quality  of  dressing  used  is  quite  important,  and 
the  experience  of  those  who  have  been  in  the  busmosa 
is  of  some  value.  For  the  region  round  Naragansett 
Bav    R.  I.,  tho  cultivators  of  onions  prefer  a  compost 


after  the  soil  is  sufficiently  dry  to  worK-    c.) ,  xv.  .     -'";■"  ^^^^     ^^  ,,,ouiei  be 

,U.,„U  not  over  lour  or  five  inches  deep    o^^-^f^:^,';;:^,!  it  is  necessary  to 


haul  on  your  dressing,  and  harrow  in  untd  it  is  fully 
mixed  with  the  soih 

I  will  here  insert  a  bit  of  my  expenenc:.     .\t  the 

outset  of  my  onion-cultivation,  I  had  a  man  in  my 

employ  whose  father  owned  tho  farm    previous  to  my 

coming  into  -ossesshn.     He  was  positive  I  could  not 

raise  onicn.    :m  that  place,  as  ,dl  his  uncest.rs  had 

failed,  nfler  repeated  trials  in  most  favored  localities, 

ard  utmost  care  throughout.     Deciding   to  try  for 

nivself,  1  directed  him  to  plough  a  garden,  part  of  it  for 

onions,  only  a  few  inches  deep.     On  examining  the 

;,,,;,„,    i„,.„.iring    of   hi-,    T    found    the    whole 

ploughed  as  deep  ns  the  plough  would  run,  g.vmg  as 

reason  that  it  could  bo  spaded   up  oasi^.r.     I  had  two 

ions  of   ston.H  loaded  upon  a    wide-f^Uoed  cart,  and 

driven  over  the  piece  until  it  was  thoroughly  packed 

iown.  put  on  tho  dro-sing,  and   worked  it  in  with  a 


well  pulveri/.ed  in  tho  field,  where  it  is  necessary  to 
have  it  incorporated  with  the  soil  in  ns  fine  a  state  as 
pcssible,  which  will  save  nmch  nfterl-.bor.  ho  the 
best  you  can,  you  will  fin<l  enough  refuse  stuff  to  rake 
off  You  need  not  fear  doing  this  part  of  tho  job  too 
well  Some  applv  good  fine  sea-weed  in  the  fall,  and 
plough  in;  others  use  fish,  but  theso,  as  a  general 
thing,  are  not  obtainable,  however  valuable.  It  your 
soil  is  rich,  a  yearly  application  of  fifteen  cords  of  hog- 
pen mam.re  per  acre  will  keep  your  piece  producing 


indettritelv,  as  onions,  unlike  most  other  crops, 
prove  or  iiicrease  in  product  by  replanting  tho  same 
spot  continuous  year..  There  BOom«  to  be  .omelhin. 
valuable  in  the  tops,  leaves,  roots,  etc.,  left  after  a  crop 
is  taken  off,  that  is  of  service  to  the  growth  of  a  suc- 
ceeding one.  ,  ,  ■  , 
K  few  yiart.  since,  I  used  four  hundred  pounds  of 


I 


24 


HOW  TO  BAISB  ONIONS. 


PeruTian  guano  oa  one  hundred  rods  of  ground,  where 
corn  had  been  rMiscd  ihe  previous  season.     From  this 
piece  I,  or  raiher  my  boys,  one  ten,  nnd  the  other  not 
twelve,  t()ol<  four  hundred  bushels  of  onions.    These 
were  planted  llx5i  inches.    Whether  like  satisfactory 
results  could  Imve  been  obtained  by  repeating  the  ex- 
periment, I  can  not  ,say,  as  I  have  not  had  an  oppor- 
tunity  of  te.>.ting  the  matter  since.     After  vour  dress- 
ing is  properly  worked  in,  and  ground  well  raked  over 
you  are  ready  for  planting,  which  is  done  in  va.ious 
ways,  according  to  the  fancy  or  necessity  of  those  who 
cultivate  this  crop.    If  you  are  purposing  to  bunch, 
you  want  more  seed  in  the  hills  than  if  intended  for 
barreling  or  selling  by  the  bjshel.     The  sa.ne  is  the 
case  if  you  wish  to  obtain  large-sized  tubers,  without 
80  much  ngard  for  quantity.     For  a  number  of  year, 
(thirteen  I  believe,)  I  planted  a  piece  coniainii,g  one 
hundred  and  sixt.v-six  rods,  11x11  inches  each   way 
calculating  f,r  six  or  eight  seeds  in  a  place,  with  satis- 
factory results  as  to  crop     Unless  the  soil  is  very  easily 
worked,  and  comparatively  clear  from  weedn,  I  would 
not,  for  lield-culture,  recommend  any  thicker  planting, 
as  the  fingers  have  to  do  the  work  of  a  hoe,  which 
is  fatiguing,  and  also  requires  much  time. 

I  have  planted  11x5  J  \uchvs  on  cU«n  land,   but 
somehow  did  not  find  my  interest  in  doing  it,  as  more 
seed  and  more  time  was  required  in  after  cultivation, 
and  not  a  satisfactory  increase  of  crop.     I  l.iive  drilled 
with  seed-drillH  in  continuous  rows  ten  iticlie.^  asunder, 
plants  within  an  inoli  or  two.     Time  is  sived  in  plant- 
ing, but  I  like  the  old  method  of  putting  down  with 
the  fingers,  unless  you  have  a  very  favorable  piece  for 
drilling  in.     I  have  dropped  three  flfths  of  an  acre  in  a 
day,  and  have  known  those  accustomed  to  it  to  drop 
an  acre.     E.\:perlmonts  will  soon  decide  which  method 
is  best.     If  your  soil  is  weedy,  I   would  recommend 
covering  .seed  with  sand,  unless  the  soil  is  already  too 
sandy.     A  table   spoonful   of  white   sand  marks   the 
hill,  and  you  can  work  the  earth  sooner  than  if  not 
sanded,  and  again,  the  seed  will  germinate   quicker, 
getting    start    of   the    weeds.     Quito  a    number    of 
varieties  of  the  onion  present  themselves  from  which 
to  make  a  selection,  only  a  few  of  which  I  can  speak 
of  from  experience.    For   field   culture    for    distant 
markets,  the    R.  I.  red  or  Weathefslleld  onion   is  con- 
Bidered  decidedly  the  best,  as  it  yields  as  well  as  any, 
and  keeps  decidedly  the  best,  which  is  one  groat  iteni 
Of  value,  as  all   will   testify  who  have  dealt  in   the 
article.     The  Dativera  onion,  n  yellow  variety,  is  quite 
popular  among  growers  in  the  vicinity  of  Boston,  and 
they  clnirn  f.rit  superior  flavor  a.s  well  as  good  keep- 
it.tfqualiiirs;  yet  I  could  never  have  them  as  sound 
in  soring  as  the  red  onion.     The  white  or  .silver-skin 
onion  is  a  favorite  with  markctineti  nnd  consumerfl, 
fVom  their  being  nieo-looking,  and  of  superior  flavor— 
r.ot  HO  strong  as  the  red.     A  serious  objeetion  to  these 
U  their  liability  to  decay  mid  the  necessity,  of  course, 


for  a  ready  market  and  quick  consuraptioa  f  ho  tbre< 
.varieties  I  have  named  are  all  sufficient  for  you  to 
select  from,  according  as  your  market  may  require. 

As  soon  as  your  onions  show  tliemselves  above  t^e 
surface,  commence  hoeing  and  weeding,  as  the  wecdf 
will  surely  give  you  great  trouble  if  vou  do  not 
Don't  allow  a  weed  in  the  hill  if  you  wish  for  success 
The  frequency  of  going  over  your  fields  will  depend 
upon  the  rains  and  foulness  of  your  soil-vou  may  fix 
't  in  your  mind  that  you  can  not  stir  the  .soil  too  often 
Leisure  moments  can  be  profitably  spout  on  an  onion- 
bed. 

The  time  of  gathering  the  crop  is  important,  and  re- 
quires  good  judgment  as  well  as  experience.     Portions 
of  the  lulls  as  well  as  portions  of  the  field  will  ripen 
earlier  than  others.     T     the  first  ripe  are  suffered  to 
remain  until  the  others  that  are  not  ripe  are  dead,  the 
first  will  have  sent  out  new  roots,   which  disfigure 
them  much,  and  the  interior  of  the  onion  will  com- 
mence growing  again,  and  send  up  sprouts  if  time 
enough  IS  allowed;  if  not,  these  are  the  first  to  sprout 
and  rot,  when  gathered  in.     T  keep  a  good  watch  of 
my  crop,  and  a.s  soon  as  the  first  indieations  of  a  second- 
growth  are  manifest,  I   pull  all  up  and  lay  in  rows  for 
curing    and    topping.     They   should   remain  on    the 
ground  until  the  tops  are  all  dead,  (except  the  bull- 
neek.s,)  before  topping,  as  they  are  much  more  liable  to 
sprout  and  rot,  if  cut  while  the  tops  have  sap  in  them 
It  IS  found  economical  in  pulling  to  lay  three  rows 
or  drills  together  upon  the  middle  row,  roo»,s  up  from 
the  ground  as  much  as  possible,  with  the  alternate  rows 
reversed  thus: 


P      P      P      p      P      P      p      p 
so  that  when  you  commence  topping,  you  take  the 
ciiiori  in  your  left  hand,  which  will  bring  the  top  in 
place  for  the  knife  or  sheep-shear.s,  (which  are  often 
used,)  and  the  onion  dropped  in  the  space  between 
the  two  rows,  thus  bringing  six  rows  or  drills  into 
ono.     It  any  weeds  are  on  the  ground   previous  to 
topping,  hoe  them  up  in  spaces  where  your  onions  are 
to  lay,  rake  all  oil'  clean,  for  you  may  have  to  stir  up 
yonr  onions  several  times  previous  to    getting    in 
which  can  be  quickly  done  with  a  rake,  if  no  weeds 
are  lu  the  way.     Cut  the  tops  about  three  inches  long 
1-r   bunching,  and   one   inch    for   barroling.    Cutting 
any  shorter  than  this,  increa.ses  the  cliaiux's  of  decay 
Many  shippers  prefer  having  tops  two  inches  long  and 
all  the  refuse  leaves  al.so,  if  perfectly  dry,  as  on  board  of 
vessel  nnd  in  confined  places  they  sweat  freely,  and 
the  tops  and  dry  leaves  ab.sorb  a  largo  Quantity  of 
moisture,  and  thus  in  a  moasiiro  prevent  heaiint;  uud 
decay.     It  you  have  not  u  ready  sale  for  your  crop 
nnd  find  you  must  store  them  for  a  time,  dou't  pui 
them  in  the  cellar,    but  into  some  dry   room   above 
ground,  that  will  allow  you  to  spread  iliem,  not  ovei 
two  ttud  a  half  feet  deep,  and  as  much  Wkb  as  you  oau 


i 


EXPEBIENCE   OF   PRACTICAL   GROWERS. 


25 


mptioa  fho  thre« 
ficieiit  for  you  to 
t  maj  require, 
nselves  above  the 
Jing,  as  ihe  weed? 
le  if  you  do  not 
1  wJHh  for  success 
lelda  will  depeud 
soil — you  may  flx 
the  soil  too  often, 
pout  on  an  onion- 

mportant,  and  re- 

irience.     Portions 

je  field  will  ripen 

e  are  suffered  to 

■ipe  ore  dead,  the 

which  disfigure 

onion  will  com- 

sprouts  if  time 

he  first  to  sprout 

a  good  watch  of 

itions  of  a  second- 

i  lay  in  rows  for 

remain  on    the 

except  the  bull- 

ch  more  liable  to 

lavo  sap  in  them. 

I  lay  three  rows 

w,  roo's  up  from 

e  alternate  rows 


6 

P 


r,  you  take  the 
ring  the  top  in 
■vhich  are  often 

spoco  between 
H  or  drills  into 
id  previous  to 
your  onions  are 
liavo  to  stir  up 
to  getting  in, 
to,  if  no  weeds 
"CO  inches  long 
sling.  Cutting 
ni^uH  of  decay, 
ichcs  long,  and 

aa  on  board  of 
Wit  freely,  and 
<o  Qiiaulity  of 
it  iicni.int;  find 
for  yoiir  crop, 
inie,  don't  put 
'  room  above 
lieiu,  not  over 
'Ks  as  you  oau 


cold   winter  of    1856-57,   I    kept  two    .he  one_planted.    1  have  bad  marvelous  -..crease  fron, 


During  the     ^-^.-^    — 

hundred  bushels  of  onions  in  a  wood-bouse,  that  was 
covered  with  matcliod  boards.  On  the  inside  of  stud- 
ding  I  tacked  up  some  old  boards,  and  filled  the  space 
between  them  and  outside  of  building  with  salt  hay, 
not  to  preveia  freezing,  but  to  avoid  sudden  thawing. 
I  covered  the  onions  with  old  pieces  of  carpets,  bags 


this  variety.  .  . 

A3  it  may  not  be  uninteresting  to  a  beginner,  I  wiU 
state  the  result  of  my  experience  in  cultivating  onions 
for  successive  years.  In  1836,  I  took  up  a  place  for 
onions  containing  an  acre  and  si.^  rods.  Soil  good 
some  weeds,  and  some  small  stones  to  be  worked  out 


,ieces  ot  car    ts  oag«      >-  -  ^^^^  ^  ,^„^„  y,„,,,  jelling  UxU 

etc.    They  remained  until  some  time  in  Apr.    when  I       planted  t      p  ^^^^^^^^    ^^^^    ^^^    ^^^ 

took  them  to  market  as  sound  as  w  len  put  in,  no      -«he^  a^'  ^3  bushels,  and  no  season 

losing  more  than  a  bushel.    Never  allow  Uiem  to  ^^^^^•J^\2e^.,  except  the  one  I  have  named  aa 

stirred  until  you  are  sure  tl,e  frost  is  out,  for  it  w  ^^^^  _^^_^^^^_  ^^^  ^,^^  ^^^p 

surely  ruin  them.     Neither  uncover  in  the  least,  until    ^J^  ^^^^  ™;^^,_     ^he  .eason  I  obtained  the  723 

bushels,  a  friend  of  mine  had  over  HOO  bushels  from 
two  acres,  which  he  planted  in  drills  11x5^  inches. 
These  crops  were  unusually  larKC.  I  also  kept  ,in  ac- 
count of  expenses  on  crop  up  to  time  of  s-ale.  In  this 
account  I  charged  the  crops  with  every  item  of  ex- 
pense, interest  on  land,  dres-sing,  labor,  tools,  etc,  etc., 
and  found  that  1  could  raise  onions  for  about  17  cents 
per  bushel.  Some  seasons  they  cost  me  more,  others 
less,  according  to  yield  of  crop,  or  extra  amount  of 


they  are  entirely  free  from  frost. 

I  may  as  well  suggest  here  the  propriety  of  every 
,nion-grower  raising  his  own  seed-as  good  seed  is 
All  important  to  nuccess,  and  you  can  not  be  bure  ot 
..ettiug  it  from  heed  men.  In  selecting  onions  for  seeu. 
take  medium-sized,  round,  or  deep  ones,  and  by  per- 
sisting in  this  practice,  you  will  find  that  your  ou.ous 
will  more  and  more  partake  of  this  character,  weigh 
more  and  keep  better  than  the  flat  or  oval-shaped. 
Onions  are  required  by  law  to  weigh  tif.y-six  pounds 


Onions  are  required  by  law  to  weigh  tit.y-six  poauu»         ,  "  ^^^^„„^_    They  never  cost 

to  the  bushel,  and  flat  saacer-shaped  onea   will   not    '^Jl^^^Ziy,  uor  unA.r  thirteen  cents  per  bushel. 

As  to  price  obtained,  I  am  not  fo  well  able  to  state, 
as  r  often   sold  in  different  places,  and  at  different 


■«me  up  to  the  standard 

If  you  wisli  to  have  early  onions  for  marketing,  sow 
in  September,  cover  the  bed,  when  the  frost  first  ha.d- 
ens  the  ground,  with  sea-weed,  or  any  other  non-con- 
ductor, to  prevent  thawing  in  winter,  uncover  in 
spring,  as  soon  as  you  find  the  frost  out,  and  you  have 
onions  with  two  months  the  start  of  those  put  m,  in 

the  spring. 

There  is  a  variety  (tailed  Potato  Onion,  that  is  early 


times,  and  account  of  sales  going  in  with  otker  arti- 
cles. I  never  sold  a  crop,  however,  under  thirty-one 
cents,  and  have  often  sold  for  a  dollar  per  bushel. 
The  papers  report  at  this  time  onions  in  New-York  at 
two  dollars  and  a  half  per  burrel.-From  the  above 
statement,  the  conclusion  is  reached,  that  1  have  found 


,  a  variety  called  Potato  Onion,  tm^t  is  ..u,    -— -  ,^^  ,,,  ,,,,  ,„y  ou. 


No.  XV. 
BY  SAMUEL  BOUTON,  FAIRFIELD  CO.,  CT. 


VAEiBiiE9.-Onions  wfL.  grow  on  ulmon^  any  soil 
that  is  not  too  dry.    The  kind  ..f  onions  wh.cli  can  be 
rnscdwith  the  most  advantage  will  depend  ou  the 
time  when  it  is  designed  to  market  the  crop      It  in- 
tended for  winter,  the  variety  kuowu  as  the  black 
onion  will  be  found  the  best,  aa  they  are  very  solid 
and  linn,  and  tl.'ir  keeping  qualities  can  cot  bo  sur- 
passed     If  lor  a  fall  market,  tliat  variety  known  as 
the  Weth.Tsfi.  Id  lied  is  better,  as  the  yield  will  bo  some- 
what greater,  and  they  will  be  ripe  a  few  days  earlier. 
a-  for  an  earlv  market,  pntnto  onions  should  be  rai,  •-■d. 
The  ndvantagi'S  of   the  potato  onion  over  the  other 
.ind,  are,  first,  an  early  market  and  the  use  of  the 
L-round  for  some  other  eroi-,  after  they  are  olT;    and 
gocoml,  a  hiul,  pricr.  and  one  third  less  labor  in  their 
juliivatiim.     Tlie  dl^idvanla-os  are,  fir.st,  a  great  out- 


lay is  required  for  seed;  and  second,  it  is  difRcult  ta 
keep  the  sec^d  during  the  winter.  I  ^vould  not  recora- 
mend  them  for  field  cultivation,  unless  on  a  small 
scale.  As  the  mode  of  cultivation  for  these  difierent 
kinds  is  essentially  the  same,  one  description  will 
answer  lor  the  whole. 

Skeu.— The  seed  should  be  procured  of  some 
,.,.liabh'  seed-grower,  if  po.ssible  out  of  the  immediate 
neiiihburliood,  a.s  seed  brought  from  a  distance  will  do 
better  than  that  which  is  grown  ou  tne  ground,  where 
the  crop  is  to  bo  raised.  If  this  can  not  be  done,  tlie 
srod  may  bo  raised  ou  .1.0  spot.  Sounil,  firm  roots 
should  bo  selected  for  seed.  They  should  be  put  ni 
the  ground  as  soon  as  tin,  frost  is  out.  They  slwild  bo 
set  in  rows,  twelve  inches  ni-art  ouo  way,  by  about 
,K    ihM  otiier.     Ligltt    poles  or  iwiue  mai   be  rur 


m 


HOW   TO   HAT8E   ONIONS. 


through  the  rows  to  support  (ho  stalks,  otherwise  they 
wi    bo  Imblo  to  bo  l)I<»vn  d.wn  by  high  winds,  which 
will  injure  tho  soo<L     The  sici  shoukl  bo  gathered 
when  fully  ripo.     It  may  bo  so,,.r,>ted  fmm  the  husk- 
by  rubbing  botweon  a  good  pair  nf  loathor  mitton.s,  or 
li  the  quantity  is  largo,  it  may  bo  thn'shed  by  the  flail 
The  dust  may  now  bo  separated  by  the  fan.     Tho  seed 
Oliould  then  bo  put  into  water  suffieiout  to  cover  it 
when  the  Ijlastci,  if  any,  will  swim.     Those  should  be 
.hrown  away;,  tho  remainder  may  bo  carefully  dried 
and  put  up  for  use. 

Care  should  bo  taken  in  selecting  seed,  to  procure 
a  good  article,  as  this  is  the  rook  on  which  the  hopes 
of  the  cultivator  are  iroquently  slnpwreeked.     If  the 
eoed  be  shrunk,  scallions  may  bo  the  only  product. 
Old  seed  IS  not  so  likely  ,o  grow  as  new,  but  if  it 
must  be  planted,  it  should   be  soaked  a  few  hours  in 
water,     ll.oy  should  bo  planted  as  soon  as  the  ground 
.s  sufficiently  dry.     The  middle  or  latter  part  of  April 
« in  this  latitude  about  the  time.     A  late  crop  is  more 
dependent  ou  tho  weather  than  an  early  one.     If  the 
planting  is  delayed  till  tho  middle  of  Mav,  aerooof 
scalhona  may  be  the  only  product. 


Manuuk. -The  best  man.u'e  for  onions,  is  nigrht-.oii. 
Twenty  loads,  of  twenty-five  bu.shels  eacii,  will  d«  for 
an  acre  of  grouu.l.     If  this  can  not  bo  had,  ..om'-ihuM. 
iroin  tlio  hog-pen,  at  tho  rate  of  thirtv  loads  to  the 
acre,    will   bo   found    an   exeellont  manure.     If  the 
ground  is  i,oav7  and  clayey,  a  compost  mav  bo  made 
of  oaforinentcd  horse-manure    and    muek.      It   ,„,v 
be  put  touother  in  about  equal  quantities,  and  should 
bo  placed  inaltornato  layer.s,  lir.st  u  layer  of  manure 
three  or  four  .nches  thick,  spread  on  the  ground,  then 
a  coat  of  muck,  about  the  samo  thickness  and  proccd 
lU  this  way,  till  the  whole  is  liuishod.     The  heat  aris- 
.ng  from  the  nuumro  will  r:,pidly  decompose  tho  muck, 
Inlothemu.k  will  retain  the  ammonia  arising  from 
tho   mauuie,   and    tlius    both  will  bo  improvc^l      In 
about  SIX- wc.ks   it  will  be  (it  ,i,r  use.     Thhtv  loads 
to  tho  acre  will  be  a  good  dressing. 

If  the  ground   is  san.ly  ami  Vavelly,  a  compo.^t 
should  bo  made  of  muek  and  unloaehed  wood-n.^l.e. 
at  the  rate  of  about  half  a  bushel  of  „she.  fbr  twentv' 
five  bushels  of  muek;   it  should  bo  placed  in  alternaie 
aycrs      In  two  or  ihree  months  it  will  be  (it  for  us<. 
If  it  should  bo  shoveled  over  once  or  twice,  it  will  bo 
"..proved  :  fbiiy  loads  will  b,.  sudici.nt  for  an  a-re     If 
none  of  these  can  be  had,  lino  well-rotted  barnru-d 
..uinnro  shoul.l  1„.  applied  at  (ho  rate  of  not  less  than  ' 
thirtr  loads  to  tho  acre.     Tho  manure  should  be  spread 
evenly  over  the  ground,  and  ploughed  immediately  in 
8.x  or  eight  inches  d.vp.      Tho  subsoil  [,,lo„d,   ,,,„u,,.j 
bo  run  in  every  furrow,  si.vt.en  or  ei^^hleen  inohos 
deep.     The  ground  sh.aild  now  bo  ploughed  wifh  a 
Burfaoo.plough,  ten   or  twelve  ineheg  de,.p       If  uv^ 
hundred  p..,nds  of  Ihe  best  Peruvian  guano  bo  now 
■owed  ou  ,ind  harrowed  in,  It  will  give  the  plants  a 


fine  start.    The  ground  should  bo  raked  with  a  gardto. 
rako,  and  made  as  level  as  possible. 

PLANTi.N-a  ANTj  CcLTiVATio.v.-Tlie  w-1  may  now 
bo  planted  ;  four  pounds  of  seed  will  bo  sufficient  for 
an  acre.  The  rows  should  be  twelve  inches  apart 
The  drill  should  be  so  constructed  as  to  plant  tho  seed 
in  hills,  four  inches  apart  in  tho  rows,  and  three  or 
four  seeds  in  a  place.  This  «iil  be  found  more  conve- 
nient for  hoeing  than  a  continuous  drill,  and  tho  yield 
will  be  a.s  good.  The  seed  should  be  covered  about 
naif  an  h,ch  deep,  either  oy  tho  drill,  or  by  passing 
the  hoe  lightly  over  tho  row.s. 

As  soon  as  the  plants  can  be  seen,  tbev  should  be 
hoed      Th)s  may  be  done  if  the  ground  is  free  from 
weeds,  by  drawing  a  small  hand-cultivator  between 
them ;  or,  ,f  the  ground  is  weedy,  tho  hoe  must  be  used. 
Ihe  ground  should  next  be  stirred  around  tho  roota 
of  tho  platits.     A  small  hoo,  with  four  prongs  on  one 
side,  and  a  tiarrow  edge  on  tho  other  will  bo  found 
very  convenient.     These  are  made  of  malleable  iron 
and  are  sold  at  six  cents  each.     If  the  ground  is  free 
trom  weod.s,  four  hooings  may  bo  sufficient.     If  the 
crop  appear  sluggish  in  the  early  stages  of  its  growtl. 
a  liquid  manure  may  be  prepared  by  dissolving  one 
h.indrod   pounds  of  Peruvian  Gu.ano  in  water,  and 
l^nnnk-hng  it  on  with  a  watering-pot.     This  will  be 
sutEoient  for  au  aero  of  ground. 

At  tho  second  hoeing,  carrots  mav  be  drilled  between 
tli«  row,s,  if  desired.     Drilled  in  at  this  time,  they  will 
b«  no  injury  to  the  onion  crop,  ,,nd  I  have  frequently 
knojvn  the  carrots  to  pay  all  the  expense  of  eultivatin. 
both  crop..     If  this  is  not  done,  it  is  well  to  sow  the 
ground  w.:hcv-mmon  turnips  before  tho  la.st  hoeinir 
a«  a  good  crop  mny  be  raised  in  this  way  wifh  no  othe; 
fonble  than  .sowl-ig  tho  seod  and  harvesting  tho  crop. 
Harvkstivo  AN-n  Sfouivc.-Tlu.  onions,  when  ripo 
ma.v  1,0  t,irne.l  out  of  th,.  ground  by  pa.«si„j,  a  boo 
un,e..„,         ,,.     If  intended   lor  winter,  they  should 
be  K.(t  on  the  grou.id  till  perfectly  ,iry.  If  the  weather 
IH  dry,  three  or  lour  days  will  .answer.     The  hu.^ks  will 

U.en  peel  o„;  atul  they  will  assume  a  bright-rod  color, 
ulKh    ,nak,^s  them   tnore  s.dabl...     Thev    should    be 
gathered   aud  stored  without  trimming      If  anv  .till 
remain  with  green  (ops.  tluy  ou,ht  to   be  tlnown  out 
as  tlioy  may  heat. 

A  cool  dry  cellar  will  bo  ibund  tho   host  pl,,ce  fbr 
I  '""'^"'"*'  "'"«»— the  cellar  of  son,e  out-buildin.  as  a 
-■'■■n   or   cnrri,M.e.houso.     The  cellar  of  a   dwllh,,.. 
H.uso  ,s  generally  too  warm.     A   m),  five.ing  will 
rto.hemnonarm.     A  bin  .should  bo  mado  in  some  dry 
-wncr  with  a  floorrai^ed  a  (Inv  inehos  from  theground 
are  should  be  U.ken  to  .o.p,h.nipe,fec,lv'lrv.™ 
ftoywdlbov.r.,ik.lytorot.     .'nro  should' likJw^o 
bo  taken  n,  cnrtmg  and  nlaeiog  iu  ,|„.  eoUnr,  that  tho 
onions  are  not  l)ruiso,l,  or  thev  will  .soon  de.a.    Ground 
treated  as  above  des.Tibed,  may  bo  plant,  d  uithoiUoni 
every  year  in  sueeession,  and  ."tin.  trealn,,.,,!  Is  porao 
vered  in,  the  crop  will  improve  (b,  hcv,  ,■.,,  ve,^^ 


BXPKBIKNCB   OF   PRACTICAL   GR0WBE8. 


£1 


raked  with  a  gardto- 

3. 

riie  B«'->1  may  now 
vill  bo  8u£Qcient  foi 
volvo  inches  apart 
IS  to  plant  tho  seed 
rows,  and  tliree  or 

found  more  conv(>- 
drill,  and  tho  yield 

bo  covered  about 
drill,  or  by  passing 

■en,  thc.v  should  be 
■ound  is  free  from 
;ultivator  between 
>  hoe  must  bo  used. 
nrouiid  the  roots 
our  prongs  on  one 
KT.  will  be  found 
of  ni.illcable  iron, 
ho  frrouiid  is  free 
sufficient.     If  the 
res  of  its  growth, 
by  dissolving  one 
10  in  water,  and 
't.     This  will  bo 

0  drilled  between 
is  time,  they  will 

lla^•e  frequently 
use  of  cultivntinf,' 

well  to  sow  tho 
the  last  hoeing, 
'ay  wifhiuxithcr 
k'esting  the  crop, 
lions,  when  ripe, 
•  passing  a  hoe 
tcr,  tluy  should 

1  If  the  weiither 
The  husks  will 

l)riglit-red  color, 
hey  should  bo 
r  If  any  still 
be  throu-n  out, 

bi^st  pl.icc  for 
t' building,  as  a 
)f  Ji   dwi  lliiig. 
c  lieezing  will 
lie  in  some  dry 
I  I'll  I  he  ground, 
rfeclly  dry,  oi 
lould  likewrso 
cellar,  Ihut  tho 
Ic-ay    Oround 
I'd  uithonioni 
iiient  tsponw- 

U   vo.lJs. 


No.  'K.VL 


BY  THOMAS  FULTON,  WAYNE  CO.,  PA. 


QCAUTIE9  OF  LAND.-To  raise  a  ,ood  crop  of  onions, 
the  land   is  required  to  be,  1«^- '^'^  ^>-\;'.  f^f^ 
brought  in  from  rich  sod,  and  then  there  -"    !^«  b" 
few  weeds  to  coutend  with  iu  the  culture;  2u.  luch 
onihe  top:rMe  land  can  not  be  made  loo  ^fj°\<'"^ 
but  the  richness  .should  be  on  tho  top  of  the  land,  as 
the  onion  roots  will  not  descend  into  the  ground  more 
than  an  incl,  or  an  inch  and  a  half  at  furthest ;  and 
M  The  land  should  be  ivek  settled,  as,  if  the  land  be 
rich  and  soft,  the  onions  will  grow  to  tops,  or  what  are 
called  (in  Kurope)  "  scalUons,"  but  if  the  land  has  b  en 
well  settled,  they  will  grow  to  roots,  or  what  is  called 

onions.  ,     .     ^,      „u.„n 

PBEPAHAT.o.s   OF   Giiouxu.-To  obtain  tne  above 
results,  the  land  should  be  prepared  the  previous  year. 
In  Kurope,  especially  in  the  north  r-;  Ireland,  where 
onions   are  extensively  rai.,ed  as  a  paying  crop  for 
n^arket,  the  land  (generally  rich  sod)  is  ploughed  early 
in  spring,  neatly  and  light,  into  narrow  ridges,  say  ive 
feet  ndge  and  furrow,  and  about  the  middle  of  May 
the  land  is  harrowed,  and  the  manure  (good  barnyard) 
put  on;  the  ridges  are  lined  out  four  Ibet  wide,  and  the 
laanure  spread  evenly  and  broken  liue.     It   is  then 
planted  with  potatoes.     The  .seed  is  dropped  m  rows 
across  the  ridge,  about  eigi-i  inches  apart  in  the  row, 
and  the  rows  about  a  font  from  each  other.    The  pota- 
toes are  then  covered  about  an  inch  deep  out  ot  the 
la, row,    the   mould   spread  evenly  and  broken   fine. 
They  remain  so  until  the  potato  platUs  begu.  to  appear, 
or  when  the  ^'buds"  are  bur.sting  the  top  of  the  land 
T',en  the  furrows  are  dug  with  a  spade,  and  the  mou  d 
broken  line  iu  then;  ihe  mould  is  shoveled  .Hit  of  the 
furrow,  and  spread  evenly  over  the  ridge  about  two 
n>chesdeep,aaer  which  they  require  no  more  labo 
(except  w,.eding,  which  should  not  be  neglected, 
the  seeds  of  the  weeds  remain  and  give  trouble  in  the 
ensuing  crop)  until  the  fall,  when  the  potatoes  are  Id 
,or  digging  up.     This  is  done  with  a  M'^de^:  to  ndge 
is  all  dug  over  evenly,  the  potatoes  picked  up,  care 
hein,  taken  to  keep  the  rich  mould  on  the  top  of  t,ie 

ridge    The  land  remains  :.  this  way  untd  sowmg-t.me 

.  •  Ti.,.  hmd  is  well  raked  with  an 

Ihe  ensuing  sprmi^.     The  land  is  wui  ^, 

1      ,.,a-n    This  will  make  siUftciont  mould,  ihc 
roil  Barden-rake.   iins  wm  ui,m 
onion  seed  is  then  sown,  and  covered  by  raking  11 

it  is  then  clapped  over  with  the  back  of  a  sp.de  or  by 

I,,„gaha;,d.n,lleroverit;thisiscaUedsowmgo^^ 

o  ^'L-,...>,V  and  I  havo  never  seen  tins  fad  to 

produce  a  good  crop  of  onions.   I  have  seen  acres  pre- 
pured  and  raised  in  this  way. 

'The  objection  to  tho  above  mode  of  preparing  the 
Und  i>.  t'  s  country  is,  that  it  requires  a  «ood  deal  ot 


manual   labor,  which   is  scarce  and  expensife  here 
Where  this  is  the  case — 

Second  Method  -I  would  say,  plough  rich  sod,  so-w 
it  in  buckwheat,  and  when  the  buckwheat  is  cut  and 
taken  oft',  plough  the  land  neatly  and  light  into  narrow 
ridcres,    Ave  feet  ridge  and  furr.w ;  let  it  remam  for 
some  time  to  settle  and  rot  any  woed^  then  harrow 
well  and   put  on  the  manure.     Mark  or  line  out  the 
ridges  four  feet  wide,  leaving  one  foot  for  a  furrow ; 
spread  the  manure  evenly,  and  break  it  fine.     Trench 
up  the  furrows  and  cover  the  manure  evenly,  let  t  le 
land  remain  until  sowing  time  in  spring,  and  prepare 
and  put  in  the  onion  seed  on  the  "winter  face     as 
above.     1  have  not  tried  this,  hut  I  believe  it  will  be 
found  to  produce  a  good  crop. 

Thiud  Me™od.-To  prepare  the  land  tho  fall  pre- 
vious  to  sowmj  the  mion  seed,  for  small  qu.nmies. 

Dig  the  patch  (intended  for  onioas)  with  a  spade   a 
foot  deep,  turn  tho  top  down,  cover  all  grass  or  weeds 
and  break  it  fine.     Then  mark  out  the  ridges  t-ur  feet 
wide,  leaving  a  foot  for  a  furrow  between  tlie  ndges. 
Then  take  a  hoe,  and  draw  the  mould  evenly  about  an 
inch  and  a  half  deep  from  half-way  across  the  ndges  on 
either  side,   to  the  place  marked  out  for  the  furrow ; 
spread  the  manure  on  the  ridge  (thus  hollowed)  evenly, 
and  break  it  fine;  shovel  the  mould  collected  on  the 
'furrow  and  cover  the  manure,  leave  it  so  until  sowing- 
time  the  ensuing  spring  ;  then  rake  it  well,  and  sow 
the  onion  seed,  cover  with  the  rake,   and  clap  it  over 
with  the  back  of  a  spade. 

Fourth  Method.— I'o  prepare  the  land  at  the  time 
of  solving  the  omon  seed:  dig  it  a  foot  deep,  mark  out 
the  ridges  as  in  third  method,  and  spread  o.,  the  manure, 
which  .should  be  well-rotted  cow-dung.     Horse-dung  m 
„ot  .n)od-it  has  a  tendency  to  get  dry  and  mouldy. 
Breidi  the  manure  very  tine,  and  cover  it  out  of  the 
furrow  an  inch  and  a  half  deep;  pass  tho  rake  o^•or  it, 
audsow  the  seed;  cover  with  the  rake,  and  clap  . I 
well  all  over  with  a  spade,  to  settle  and  close  the  land. 
1  Ivivo  raised  good  crops  of  ouions  in  both  these  ways, 
and  the  largest  ouions  I  ever  raise-d,   or  saw  raised, 
w..re  in  this  last  way ;  but  the  manure  was  taken  out 
of  the  privy,  and  mixed  with  an  cpial  quantity  of 
house-ashes. 

In  selecting  the  seed,  go  to  a  respectable  H'--l-«tore . 
.elect  that  which  has  the  least  small  or  bhud  seeda 
i„  it  If  it  is  new  seed,  it  is  softer,  and  tastes  stnmget 
of  the  onion  than  if  it  i.  old  seed,  mile  gU^J^ 
.Mteflat,  mixed  w,th  a  little  red,  say  one  Haul  red,  will 

'^'TniK'oF  sow.no  iiiK  SEED.-I:i  thi«  oountry    w# 


28 


HOW  TO  BAI8B  ONIONS, 


can  not  fix  »  certain  time.  Tn  some  places  and  some 
seasons  the  land  may  be  ready  to  receive  the  seed 
earlier  than  at  others ;  but  when  the  frost  is  fully  out, 
and  tiie  land  dry  enough  for  sowing,  and  ve,,'etation 
has  set  in,  then  I  would  sow  the  seed;  about  a  seed  to 
the  square  inch  is  sufficient. 

Webdino  riiE  Onions.— When  they  come  up,  if 
weeds  apptar,  pick  them  out  as  soon  as  possible.  You 
can  witli  more  safety  to  the  crop  pull  out  the  weeds 
wlien  sraill,  ihaa  if  they  are  allowed  to  grow  large: 
tlien,  they  are  liable  to  injure  the  roots  of  the  onions  in 
pulling  ihera,  and  if  alio  wed  to  grow  large,  they  exhaust 
the  land,  the  whole  strength  of  which  should  go  to 
raise  tlie  onions. 

Manaqemknt  op  the  CKOP.—When  the  ouions 
have  got  up  to  be  pretty  large  in  the  tops,  (in  Europe,) 
tliose  of  ihem  which  do  not  show  a  disposition  to  make 
a  li£ad,  but  grow  up  with  a  luxuriant  top,  (these  they 
oall  "scdllious,")  are  pulled  out,  and  taken  to  market; 
this  gives  room  and  air  to  those  tliat  are  forming  tlie 
onion  at  the  roou  When  they  begin  to  ripen,  which 
they  will  show  by  the  tops  beginning  to  wither,  then 
with  the  hand  twist  the  stems  of  those  which  still 
show  a  di-sposition  to  grow  to  tops  and  not  make  root, 
about  half-way  up  between  the  root  and  whure  the 
tops  branch  olf;  this  will  prevent  the  sap  from  going 
to  the  top,  Hud  cause  them  to  grow  at  the  root.  When 
they  get  ripe  and  (it  for  pulling,  whicli  will  be  shown 
by  the  tops  witliuring  oil,  pull  those  tiiat  are  thus 
withered  off;  and  dry  them  on  cloths  until  they  are 


thoroughly  dried.  Those  v/hose  tops  are  iu)i  ftilly 
withered,  leave  remaining  sometime  longer,  an:  twist 
tlie  tops  a  Utile  more  severely ;  and  when  you  think  tliej 
will  make  no  further  improvement  by  remaining,  puli 
the:  all  up,  and  string  them  like  apples,  passing  tho 
needle  through  tho  stems  an  inch  or  two  above  tho 
head,  and  hang  them  up  to  dry  either  in  the  sunshine 
by  day,  bringing  them  in  by  night,  or  near  to  the 
Are  or  stove,  until  they  are  fully  dried. 

Tlien  take  the  strings,  and  those  whose  tops  are  not 
fully  withered  ofl',  and  with  a  penknife  open  the  dry 
peels  a  little  off  above  the  head,  and  witli  the  blade  offho 
penknife  scoop  tlie  stems  out  of  the  heart  of  the  onion, 
and  elos.-  up  the  withered  peels  on  the  top.  This  is 
called  "gelding  the  onion"  This  prevents  them  from 
spouting  when  they  are  kept  over,  as  such  onions  have 
a  tendency  to  sprout  if  not  used  soon. 

Tlieu  tho  onions  are  ready  for  marketing.  This  is 
done  according  to  the  wislics  of  tho  cultivator.  Some 
pick  them,  and  sell  tho  best  at  tho  highest  price,  and 
the  others  at  what  tlioy  will  bring,  and  .gome  take  them 
all  together,  and  soil  at  an  average  price  for  the  whole. 

Notes.— Six  pounds  of  good  seed  will  be  sufficient 
for  an  acre. 

There  are  in  an  acre  five  hundred  and  twenty  perchei 
of  a  five  foot  wide  ridge  and  furrow,  which  will,  if  well 
managed,  produce  over  a  bushel  to  the  perch  or  rod. 

Twenty  wagon  loads  of  good  manure  will  manuM 
an  acre  well. 


I 


No.  XVII. 


BY  STILLMAN  MORGAN,  ADDISON  CO.,  VT. 


If  a  man  has  only  a  small  piece  of  ground  that  ho 
can  call  his  own,  perhaps  there  is  no  crop  more  profit- 
able than  the  onion  crop.  The  writer  Ims  raised  this 
vegetable  each  year  for  thirty  years.  His  success  is 
owing  to  experiments  tried  and  varied  until  the  best  is 
found. 

The  Gauiien-eu.— You  wish  only  to  cultivate  from 
one  bushel  to  five.  Find  tho  "potato  onion."  But 
if  you  can  not  Hud  that  kind,  get  the  "  top  onion,  " 
which  is  nearest  to  it.  The  reason  I  recommend  those 
varieties  to  the  giirdenor  is,  th.it  tho  crop  is  sure,  and 
always  grows  cl.'in-  of  maggots.  If  j-ou  have  plenty 
Ct  them,  take  great  and  small,  sind  use  thorn  all  for  seed. 

Foil  TUB  FiELij. — Use  the  common  black  seed  of 
the  white  globe,  or  thn  "  Wf>ihersfiold  rod;"  I  pirfur 
the  latter.  The  Wcthcrslield  reds  look  best  in  the 
half-bushel,  yield  best,  and  sell  best  in  m.irkot  If 
you  tako  any  other  kind,  look  out  for  good  yielder.s. 

i'!;f;i  AK.\i;oN  or  Givound.— Select  interval,  niiido 
land,  that  seems  to  have  been  brought  from  all  direc- 


tions; no  matter  if  there  is  a  good  proportion  of  mujk. 
I!ut  if  it  is  clear  muck,  cart  on  gravel,  a  good  mixture. 
If  your  ground  be  clay,  cart  on  loam  or  any  kind  of 
light  soil.  But  if  your  ground  is  light  loam  on  sandy 
soil,  cart  on  clay  qtiite  abundantly.  But  if  your  land 
is  a  naked  rock,  and  nobody  will  let  you  into  their 
Held  for  materi.ils  to  niako  land  of,  tlien  go  into  the 
highway  ;  find  a  "  sag  "  or  low  place,  that  has  received 
wa.sh  from  roads  or  buildings  or  any  where  else.  Cart 
it  to  the  place  desired.  And  then  you  have  an  onion- 
bed  for  a  hundred  years— don't  change  places  often. 

When  the  soil  is  to  your  mind,  then  cart  on  any  kind 
of  rich  manure ;  do  this  early,  and  have  the  ground 
ploughed  early  in  September.  Then  there  will  be  time 
for  all  foul  .seeds  to  grow,  but  not  1: «  ving  time  to  mature, 
you  will  loose  your  weeds. 

Tlien  in  tho  spring,  as  eariy  as  possible,  plough  again ; 
thut  will  leave  the  manure  well  mixed  and  near  tho 
top.  Now  put  on  your  harrow  or  muck-rake,  and 
imlvrriw?  as  line  as  posHiljle.    Strikeout  you--  scrii'ir.-j 


BXPERIEXCE   OF  PRACTICAL  GBO^^'E^S. 


29 


h,  hsnd^omo  form.  Then  if  you  h.vo  -ough  ground 
Z  r,av  ctct  a  professional  scod-sower.  He  will  come 
X'unlo  nLluno.  and  sow  ti.ooor  fo«r  row.  at  a 
am'  as  fast  as  he  can  walk.  Gauge  your  .nachmo  so 
TuXTo  the  onions,  when  grown.so  near  as  to  ouch 
Tach  oth-.  But  have  the  rows  so  fai  'vp-yl-t  - 
olon  hoe  will  pass  between.  Do  not  be  af^d  of 
L>ping  your  ground,  especially  if  the  -^  -    '^^^^ 

WE.-ma-A9  the  roots  of  onions,  many  of  them, 
,1  near  the  surface,  do  not  chop  down  deep  ^.h 
Lr  hoe  to  cut  them  olT;  many  a  good  J-ed  o   o-on 
has  been  spoiled  by  late  weeding,  by  d.sturbmg  the 
^innn  Uoo  dccpW.    I  like  to  have  my  onions  hoed  m 
m  n     '  wWle  the  dow  is  on.    If  you  are  gomg  to 
aL  on   ns  indeed,  don't  be  afraid  of  sodmg  you 
knees.    Do  not  cover  up  the  onion  too  deep,  nor  leav  e 
■t  so  ;s  t«  fall  this  way  and  that,  by  takmg  away  too 
"^^?i^oi;:^"oK"Po..™."^henyour^v.d 

,     ,  „«rf  -.f  fnrrowin"'  instrument,     it  is  a 

IS  ready.'havo  a  sort  ot  lurrowiuo  '  , 

^ome-made  thing.    Make  a  thing  just  1^  a  rake  w  h 

uo  teeth  in  it ;  then  put  in  as  many  tee  h  as  you  w«l 

to  mark  rows  with,  once  going  across  the  bed.    Or 

ustTad  of  teeth,  nail  on  rockers.    Then  push  the  rak 

r made  )K.fore  you.    And  when  you  return,  place  the 

rnLckeriu  ti  outside  furrow,  thus  do  untd  your 

'X:::l^^^°youronlonsorseedinabasketb^^ 
,our  lide  go  down  on  your  knecB,  and  put  m  one  a  a 
II  Lt  bo  sure  you  put  it  right  end  up,  or  the 
Xwrgr^vVeoJove^head.    Cover  the  seed  just 

°"!;;[;!!!;vUon  you  have  done  planting  or  sowing  your 
OB^ns  'whatever  kind  they  are,  sow  on  salt  common 
salt     Sow  as  thick  as  pea.    I  would  do  tlus  agam 
SLps  in  June,  not  so  much  the  last  time.    Whethc 
S5  or  garden  onions,  go  outin  the  mornu.g  wlule  he 
dew  is  on,  or  after  a  showe,  take  dry  un leached  ash 
ani  with  a  shingle  throw  them  up  into  the  a.r,  a.id  le 
thm         i.'  a  cloud  of  dust  on  tlio  onions.     Repeat 
,         r  three  tin.es  while  the  onions  are  growuig 

tlfcolpits  or  from  forges,  with  leached  ashes  coat^ 
on    ud  well  mixed  in  tho««  u'.  before  ploughmg,  wUl 


well  pay.  If  your  land  is  quite  clayey,  ler.ve  out  he 
r,h  s  I  thi,^  the  coal-dust  and  salt,  be.sa^es  ve^ 
ih  quickening  the  growth  of  these  vegetables,  .e., 

°'.;ri::S:Suars,  where  they  have  sold  ash  and 
meat,  and  they  will  give  you  the  salt  and  bnne.  KuJ 
"he^  vou  are  about  it,  get  all  they  can  -V^l^-  J'^ 
;?you  have  any  to  spare,  put  it  on  your  muck  heap,  fo. 

''Tyri  at  aloss  what  kind  of  onions  to  cultivate 
inquire  for  the  greatest  yielders  and  the  quickest  to 

''Then  the  onions  you  wish  to  keep  for  your  own  use^ 
trace  them  up  and'  hang  them  in  a  dry  place  unt. 
:Sserned,'theu  hang  them  in  the  cellar-way  for 

^";;rhave  any  toseU,  take  a  ^^^^^^^^^ 
then  go  and  show  them  where  you  wish  to  sell     Bu 
bv  an  means  do  not  let  them  remam  long  on  your 
h  J      If  you  keep  them  long  in  heaps  they  wdl  rot 
Anl^en  y'ou  had  letter  have  -y  thmg  e  s.    L 
them  slide  at  the  then  present  pnce.    You  can  wel 

..ord  them  ^^  ^f  V;-,:  ^ ^  t--^^^^^^^ 
oftonor  cet  a  dollar.    j<  or  youi  »>■<.«  ^  .  „,r  „„, 

tuld  have  from  two  dollars  to  two  -d  a  ha^  p. 

bushel.    The  seed  of  the  top-omons  I  have  us  a^^ 

sold  for  from  four  to  five  dollars  per  bushel.    I  have 

"nt  out  b::^els  of  this  seed  to  distant  States,  though 

^rr:;—!^- raised  at  titrate  of  seven 
bun  1 "  1  bulhels  per  acre.  And  one  of  nn-  neighbe,^ 
S  \lved  my'directions,  raised  at  the  rate^f  .g^^ 
Hundred  per  acre.  But  I  have  never  se  n  any  kind 
that  yields  so  well  as  the  Wethcrsfleld  reds. 
"  I  rjish  to  get  good  onions  in  June,  sot  out  any 
kind'of  an  old  onion,  and  when  the  top  begin,  to  form 
'if        o  to  seed,  cut  off  the  main  stalk,  and!    wd 

"Lorn.    But  these  bottoms   will   never  winter,  but 
rot.     Bat  them  green,  or  supply  the  tnark.t 

f  vou  want  good,  new.  fresh  onions  in  May,  go  to 
,bf  i,  aiuUearch  in  low  places,  ^^"^  there  gath^ 
leeks.    Or  if  you  prefer  it,  raise  cives,  which  »r»  toe 
lowest  species  of  the  onioD. 


80 


HOW   TO  RAISE  ONIONS. 


ONION   GROWING  IN   THE   SOUTHERN   STATES. 

It  is  n  common  Impression  that  onions  can  not  bu  j  the  crop  on  tho  miiikct  at  the  earliest  possible  diitc. 

Bucc<'s»fully  raised  from  seeds,  or  "  black  seeds,"  as  [  Tne  conditions  of  success  wiih  the  Southern  onion 

growers  term  it,   much  south  of  latitude  40°.    In  !  crop  are  the  same  as  at  the  North.    The  soil  must  be 

localities  south  of  tliis,  it  is  asserted  that  a  crop  can    light  and  loamy,  as  free  as  possible  from  weeds,  and 

only  be  growu   with  certahity  by  the   use  of  sets,  .be  highly  manured.    As  at  the  North,  the  same  hmd 

That  a  Southern  climate  is  Lot  unfavorable  to  the    is  continued  in  onions  for  an  indelhiite  number  of 

onion,  is  shown  by  the  line  specimens  sent  from  Spain    years,  making  a  change  occa- ioiiaily  in  the  kind  of 

and  PortuL^id  to  the  Knglish   markets,  and  of  late  '  manure  applied.    The  cow  pea,  witli  its  abundance 

years  to  our  own  large  cities.     The  onions  grown   in    of  succulent  foliage,  allows  the  Southern  grower  to 

Bermuda  are  so  fine  as  to  be  reg.arded  in  our  cities  as    supply  the    soil  witli  a  large   amount  of   vegetable 

a  distinct  variety,   while  New  Mexico  and  Mexico  :  matter.    As  soon  as  the  onions  are  olT,  the  soil  is 

excel  all  the  localities  mentioned  in  the  great  size,  ,  sown  to  cow  peas.     The  pea  vines,  usually  killed  by 

combined  with  tenderness  and  mild  flavor  of  their  '  frost,  are  allowed  to  lie  uniil  the  first  {lart  of  Deccni- 

onions.     The  assertion  that  onions  can  not  be  grown    ber,   when    they  are  turned    under,    burying    them 

from  seeds  in  the  Southern  States,  is  inc  t  by  the  fact    deeply.     Not  or.ly  do  tlie  pea  vines  enrieh  the  soil. 

that  large  quantities  are  animally  sent  from  Georgia  ■  but  they  form  sueli  a  dense  mat  that  weeds  can  get 

and  other  States  to  the  Northern  markets.     Though  a    no  foothold.     The  time  for  sowinii'  onion   seed  near 

share  of  these  are  grown  from  sets,  the  larger  por-  •  Sav.ainuih  is  about  the  llrst  of  Jamuuy,  which  gives 

Hon  are  from  the  seed.     Dr.  A.  Oemler,  near  Savan-  ;  the  pea  vines  an  opportunity  to  decay  before  the  seeds 

nab,  Ga..  reports  having  raised  the  '•  Giant  Rocea  "    arc  put  in.    By  sowing  at  this  time,  the  younff  onions 

onion  at  (he  rate  of  ten  liundred  and  fifty  bushels  to    escape  the  heavy  rains,  and  the  severe  cold  which 

the  acre,  a  yield  from  the  seed  that  would  be  re-    sometimes  occurs,  to  wliieh  tliosc  sown  two  months 


markably  large  in  any  locality. 

Probably  the  failures  with  onions  from  seed  have 
been  due  more  to  late  sowing  than  to  any  other 
cause.  Early  sowing  is  very  i;eeessary  at  the  North, 
and  is  still  more  so  at  the  South.     The  roots  of  the 


01'  more  earlier  are  exposed,  while  the  time  of 
growth,  owing  to  more  favorable  weather,  is  made 
much  shorter. 

The  cultivation  of   the  growing  crop  presents  no 
features  peculiar  to  tlie  Southern  States.     There,  as 


nnion  do  not  descend  into  the  soil  very  far,  and  the  elsewliere,    success    depends    ui)on    thorough    and 

crop  is  one  of  those  most,  disastrously  affected  by  prompt   weeding.      The    smaller   the    weeds'^  wh(>n 

drouth.     In    the   vicinity  of  Norfolk,  Va.,  and    in  hand  weeding  in  the  rows  is  done,  the  less  tbe'ehance 

Maryland,  the  "  Potato  Onion  "  is  g.-own  almost  ex-  of  injury  to  the  onions  bv  dl.stnrbing  their  roots  in 

clusively,  and   this  variety  can  only   be  grown   by  pulling  up  a  large  weed,  the  root  of  which  has  taken 

planting  the  sets,  or  small  bulbs.     In  Gerngia,  the  possession  of  the  soil. 

"  Red  Wethersfleld  "  and  the  "  Yellow  Danvrs  "  arc  The  onions  indicate  that  tbev  have  c-ased  to  •mm 
I.referred.     Some  of   the   recent  varleth's   from   the  ,  and  are  mature,  bv  the  falling  over  of  the  tops    'csu- 

south  of  Kurcpe  are  productive,  but  are  either  too  ally  the  whole  crop  is  not  marketed  at  once,  but  si.-- 

smallor  too  larg'.  to  suit  our  markets.     Those  who  ce.ssive   shipments   are   made.     For  this   reason    the 

raise  onions  for  the  Northern  markets,  lind  that  their  field  is  gone  over  several  times,  at  each  time  pullin-' 

product  Iningsthe  best  prices  when  it  comes  in  just  those  bulbs,   the  tops  of  which  have  fallen      Thev 

as  the  supply  from  Bermuda  ceases,  and  before  that  may  be  packed  at  once,  or  be  left  on  the  ground  foV 

of  Northeru  growth  is  ready.      Hence   the    time  of  a  few  davs,  in  order  to  drv  off.     The  tops  are  cut  off 

sowing  IS  regulated  with  a  view  to  this,  and  it  is  not  with  a  sharp  knife,  leaving  an  inch  or  so  of  neck 

desirable  m  this  ease,  as  with  other  vegetables,  to  place  '•  and  packed  in  crates  holding  a  bushel  each 


ONION    SETS. 


An  onion  set  is  an  onion  raised  from  seed  and 
which  has  ripened  while  very  small.  This  result  is  ino- 
duecd  by  sowing  the  seed  thickly.  TIk;  young  bulbs 
start  as  usual,  but  as  a  dozen  or  more  are  struggling 
for  the  nutriment  usually  given  to  a  single  bulb,  they 
fail  to  increase  in  size,  and  come  to  mafrity  while 
yet  very  small.  When  these  sets  arc  phinfcd  out, 
they  are  under  more  favorable  conditions,  aiui  at  once 
increase  in  size,  and  complete  the  growth  which  was 
arrested  in  the  fir=t  season. 

Onion  sets  should  be  as  small  as  possible,  as  a 
greater  number  are  contained  in  a  given  measure; 


not  only  this,  but  the  smaller  they  arc,  the  less  risk'  is 
there  that  they  will  run  up  to  seed.  They  vary  from 
half  an  hich  in  diameter  down  to  the  size  of  a  pea. 
There  arc  several  methods  of  growing  sets,  but  all 
have  the  same  'Mid  in  view,  the  crowded  condition  of 
tlie  bulbs.  One  |)lan  is  to  stretch  a  line,  and  drill  in 
six  rows  of  seed  at  an  inch  and  a  half  or  two  inches 
a!)art,.  The  drill  is  set  to  droj)  live  or  six  seeds  to 
each  inch  of  row.  This  will  give  thirty  to  thirty-six 
seeds  to  each  lineal  inch  of  the  bed  of  six  rows.  At 
a  sullieicnt  distance  from  this  to  allow  of  the  u.sc  of 
the  cultivator,  usually  thirty  inches,  another  bed  of  six 


EXPERIENCE  OF  PRACTICAL  GP.OWKRS. 


81 


rows  Is  sown,  aiid  so  on.  Tlifl  land  will  thus  be  laid 
olT  in  narrow  Iwids  of  sis  crowded  rows,  each  sepa- 
rated from  the  next  by  an  alley,  wLicli  can  be  kept 
elean  b>  the  use  ul  the  cultivator.  The  beds  them- 
selves iiiii.st  l.c  kept  free  from  weeds  by  the  us  i  of  a. 
narrow  v,  i  ediuj,'  hoe,  supplemented  by  hand-weedinj;. 
Anolher  plan  is  to  mark  the  land  in  drills,  nine 
inches  ap'irt,  by  tlie  use  of  a  marker.  Eaeh  seventh 
row  is  not  sown,  which  leaves  an  ei.i,'hteeii-iueli  path 
between  every  two  l)eds  of  six'  rows  eaeh.  The  seetl 
is  sown  V'ry  thickly  in  the  drill.s,  usin^  about  thirty 
pounds  to  the  acre.  Unless  the  crop  is  kept  elean 
while  growing,  it  will  be  a  total  loss.  A»  with  large 
onions,  the  ^eis  show  that  they  are  ripe  by  the  wither- 
ing of  the  tops.  They  are  usually  dug  by  running  a 
trowel  under  them  and  throwing  them  ui'on  a  sieve, 
of  the  proper  size  to  free  them  from  the  soil  and  re- 
tain the  l)ulbs. 


It  is  very  diff-ult  to  keep  sets  in  good  condition 
during  the  winter.  Befon^  they  are  housed  at  all, 
they  should  be  exposed  to  the  sun  and  air  for  a  few 
days,  covering  l  lu-m  at  niglit.  They  must  then  be 
stored  in  an  airy  loft,  in  layers  not  over  three  or  four 
inches  thick.  When  freezing  weather  is  at  hand,  the 
sets  are  brought  togetluT  in  luajis,  and  covered  with 
straw  or  with  mats.  Owing  t(j  tlie  dillieulty  in  keep- 
ing the  sets,  it  is  better  to  i)lant  them  in  the  fall. 

Land  for  raising  onions  from  sets  is  enriched  and 

prepared  in  tlie  same  manner  as  for  sowing  the  seed. 

I  The  rows  are  marked  at  tlie  desired  distances  ajairt, 

usually  ten  inches,  and  th(^  sets  are  itlanted  two  or 

I  three  inches  apart  in  the  row.     The  sets  are  pressed 

'  into  the  fine,  mellow  soil  by  the  use  of  the  thumb  and 

'  Hnger,  always  taking  car"  to  place  them  with  the  root 

end  down.    Tho  work  is  lluished  by  going  over  the 

■  rows  with  a  wjoden  rake. 


RAISING    ONION    SEED. 


While  onion  seed,  if  properly  kept,  will  often  ger- 
minate nearly  as  well  when  two  years  old,  it  is  not  safe 
to  depend  upon  seed  that  is  over  a  year  old.  In  cither 
case,  the  seed  should  be  tested,— as  all  of  that  vvliich  is 
only  a  year  old  will  not  germinate,  and  sometimes  a 
very  large  share  will  be  abortive.  Fifty  or  a  hundred 
seeds  should  be  counted  out,  and  either  planted  in  a  : 
pot  orbox  of  soil,  or  placed  in  a  folded  cloth  or  paper, 
between  two  plates,  where  they  can  be  kept  moist 
and  warm.  The  percentage  of  good  seed  iu  a  given 
lot  being  ascertained,  the  drill  should  be  set  to  .sow  a 
sufflcioirt  number  of  seeds  to  make   sure  of  a  good 

stand. 

The  freshness  and  vitality  of  the  seed  are  of  srrcat 
imi)ortanee,  l)ut  it  is  p(iualiy  important  that  the  seed 
ehoidd  come  from  a  gootl  stock.     Seed  raised  fiom 
onions  planted  out  i>romiscnously,  or  even  from  the 
"culls"  left  after  selecting  all  the  l)est  bulbs  f(>r  mar- 
ket, may  look  well  and  germinate  freely,  but  the  crop 
will  be  far  fnjm  satisfactory,  and  will  be  likely  to  have  ' 
an  undue  share  of  "  scallions."     ¥>»■  this  no  test  can  ! 
be  applied,  and  we  can  only  rely  ui>on  the  reputation  ' 
of  the  grower  of  the  seeds. 

While  there  are  some  gmwers  of  onicm  seed  who 
liave  a  reputation  for  the  quality  of  their  product,  and 
endeavor  to  maintain  it.  there  is  nuieh  seed  in  the 
market  whicli  one  runs  a  great  risk  iu  buying.  Un- 
le<s'the  onion-grower  can  be  sure  of  getting  seeds 
true  to  their  khid,  mid  of  a  strain  likely  to  produce 
few  scaliions,  he  had  far  licttcr  raise  his  own  seed. 

Very  fi'W  are  aware  iiow  readily  the  onion  may  be 
modified  bv  a  few  years  of  careful  selection.  It  is 
well  kno-vn  that  the  more  n.'urly  glol>ular  an  onion  is 
in  shape,  other  tilings  being  equal,  the  greater  the 
number  of  bushels  that  can  be  grown  to  the  acre.  If 
we  liave  a  varielv  that  is  desirable  in  every  other  re- 
spect except  that  the  bulbs  are  too  llat,  we  can  in  a. 
few  years  develop  it  into  a  gtoljula.-  onion.  Each  suc- 
cessive year,  the  bulbs  which  show  the  slightest 
departure  from  the  general  llat  form  are  selected  for 


seed.  Tills,  at  first,  may  be  almost  imperceptible; 
but  tliere  will  be  variations,  iiowever  iiisignilicaut, 
and  these  must  be  eiieouraged.  By  selecting  each 
year  tlie  least  flat  bulbs,  we  soon  iniiy  be  able  to  se- 
lect those  the  most  round,  and  iiltiniately  have  those 
that  are  ([uite  globular. 

An  onion,  to  keep  well,  ri'ould  have  a  very  sliort 
neck,  and  at  maturity  the  bull)  should  be  firm  and 
solid  around  ;iiid  at  the  base  of  the  neck.  A  well- 
known  Conn,  ieul  seed-grower  of  the  writer's  ac- 
(luaiiitance  worked  for  several  years  to  r.-duce  and 
improve  the  neck,  and  the  results  were  most  striking. 
In  tho  first  place,  the  grower  of  onion  seed  should 
have  in  view  his  ideal  onion;  i.  «..  fix  in  his  mind  the 
kind  of  onion  lie  would  have.  and.  in  selecting  his 
bulbs  for  seed,  choose  only  those  which  show  the 
nearest  apiwoaeh  to  that  ideal. 

Onions  set  out  for  seed  do  not  need  a  rieli  soil,  as 
too  nuieh  manure  is  said  to  diminish  the  fertility  of 
the  llowers,  and  cause  many  to  blight. 
!      The   bulbs   selected   for   seed   may   he   kept    until 
'  spring,  but  it  is  much  bet'.er  to  plant  them  out  in  the 
f.ill.   They  should  be  i>iit  out  some  weeks  before  really 
cold  weather  sets  in,  in  order  that  they  may  form 
roots  and  get  well  established  before  the  ground 
freezes.     Eariy  in   ()etol)er    is   a   good   time   in   the 
Northern  States.    By  i>hmiin'r  at  this  time  the  job  is 
outoMheway;  there  is  no  diilieulty  about  keeiiing 
the  seed  onions  through  the  winter,  and  there  is  no 
danger  that  some  one  may  take  ;.  fancy  to  carry  such 
onions  to  the  kitchen. 
'      The  onions  for  seed  may  be  set  out  in   rows  fur 
'  enough  apart  to  work  with  a  horse-cultivator,  or,  if 
'  to  l)e  kept  elean  by  hand,  the  rows  may  be  twelve  to 
1  eighteen   inehe--   apart.     Open   a  furrow    about  six 
I  inches  deep,  set  in  the  miions  six  oreiglit  inches  apart 
in  the  furrow,  audcover  with  the  hoe.     In  spring,  use 
the  eultiv",tor  or  hoe  as  soon  us  the  soil  is  dry  enough, 
and  l:eep  down  the  weeds  nnti';  'be  croj)  is  ripe.    The 
duster  of  seeds  is  quite  heavy,  and  as  the  stalks  are 


32 


HOW  TO  RAISE  ONIONS. 


from  three  to  five  feet  high,  according  to  the  variety, 
they  are  a))t  to  he  prostrated  by  a  wind,  and  iiiaiiy  of 
the  seeds  wasted.  To  prevent  this,  drive  slaki's  at 
eaeli  end  of  tlio  row,  and  every  eiglit  or  ten  feet  of  its 
length.  Puss  some  cheap  twine  along  each  side  of 
the  row,  making  it  fast  to  the  stakes.  Tlie  twine 
should  be  within  a  few  inches  of  the  seed  clusters. 
Tiie  seed  is  known  to  be  mature  wlieu  tlie  caiisulos 
or  pods  lost'  tlieiitrreen  color  and  turn  yellowish  ;  when 
some  of  the  pods  break  open,  the  heads  in  whicli  this 
occurs  may  be  cut.  If  the  croj)  ripens  unevenly,  it 
may  be  nceessr.ry  to  go  over  it  two  or  three  limcs.  and 
cut  tliose  that  are  ready.  As  some  of  the  seed  will 
shell  out  and  be  lust,  it  is  well  to  receive  the  clusters 
in  a  ')ueket,  or  in  a  basket  In  which  a  cloth  is  laid. 
Ill  cutting,  leave  six  (jr  eight  inelies  of  the  stalk  at- 


tached to  the  head ;  the  partly-matured  seeds  will 
ripen  up  much  better  than  It  the  stem  were  cut  close. 
8i)read  the  seed  clusters  upon  a  tight  floor  of  an  airy 
Inft.  If  the  lloor  is  not  tiirht,  spread  a  burn  gheet  cr 
other  cloth,  to  allow  the  scattered  seeds  to  be  saved. 
When  the  pods  a'e  quite  dry,  they  are  to  be  thrashed, 
and  the  seeds  winnowed  tjy  ruimin;;  them  through  a 
fanning-miil  at  least  twice.  After  the  mill  will  re- 
move nothing  more,  the  seeds  are  placed,  a  few 
pounds  at  a  time,  in  a  bucket  or  till)  of  water,  stirring 
for  a  short  time  ;  allow  the  good  seed  to  settle,  and 
gently  pour  oil  the  water  with  the  ehalT  and  imiierfect 
seeds  which  float  upon  the  surface.  The  seeds  are 
tlien  to  be  spread  thinl"  on  boards  or  on  sieves,  to 
dry,  and  only  stored  away  when  quite  free  from 
dampness. 


"RARE-RIPES'-TOP   OR  TREE  ONIONS-POTATO  ONIONS. 


Many  arc  fond  of  green  or  unripe  onions,  which  are 
eaten  raw,  usually  sliced  in  vinegar.  The  market- 
gardeners  near  cities  commonly  sell  a  large  sliare,  if 
not  all  of  their  crop  in  the  partly  grown,  immature  , 
state.  When  Imnched  in  this  condition,  the  onions 
bring  a  larger  i)riee  than  if  they  were  allowed  to 
ripen.  Greeu  oniims  of  this  kind  arc  usu,'illy  very  j 
strong  and  often  hard,  Mucli  milder  and  more  sue-  j 
culeut  green  onions  are  produced  as  follows  :  When 
an  oniou  is  set  out  for  seed,  several  leaves  are  pro- 
duced, and  finally  a  Hower  stalk  pushes  up  among 
them.  As  tliis  leaf-growth,  which  takes  place  at  the 
expense  of  the  old  bulb,  goes  on,  a  new  liulb  is 
at  the  same  time  formed  by  tlie  luwer  parts  of  the 
leaves,  and  in  the  centre  of  the  old  bulb,  and  it  is 
this  new  one  which  bears  the  flowers  and  seeds. 
Sometimes  there  are  two  or  three  of  these  small 
bulbs  formed  within  an  onion.  If  these  young  bulbs 
are  pulled  when  the  flower  stalk  first  shows  itself,  or 
even  before,  they  will  be  found  vastly  preferable  to 
any  other  form  of  sreen  onion.  In  New  England, 
where  they  are  often  found  in  tlK>  markets,  these  are 
known  as  "  Rare-ripes  "  or  "  Rarc-rijie  Onions  ;"  but 
in  New  York  llie  Sliallot,  a  difTerent  species,  is  the 
first  green  onion  in  tlie  market.  Any  onions  th.at  have 
sprouted,  or  tliose  loo  small  to  be  salable  are  set  out 
in  very  early  sj)ring  to  produce  rare-ripes. 

TiiK  Top  ou  Tube  Onion,  I 

A  number  of  i)lants  are  known  in  which  there  are 
varieties  tliat  bear  a  cluster  of  green  leaves  in  the 
place  of  Uowers.  In  one  of  the  wild  garlics,  a  com- 
mon weed  cif  our  fields,  flowers  arc  rarely  produced,  ' 
but  in  their  ]ilaee  is  a  cluster  of  minute  bnllis.  In  the 
top-onion  the  same  thintr  takes  iilaee,  and  instead  of 
flowers,  the  stem  bearsadenso  clusterof  little  onions, 
from  the  size  of  a  boy's  marble,  downwards.     When 


these  small  bulbs  arc  set  out  in  the  spring,  they  in- 
crease in  size  and  form  a  large  handsome  oiiiDU.  This 
onion,  when  planted  out  the  next  year,  will  produce  a 
crop  of  small  bulbs  and  so  on.  It  possesses  no  ad- 
vantage over  ordinary  onions,  and  is  cultivated  mainly 
as  a  curiosity. 

TuE  PoT.VTO  Onion. 

Tills  is  a  variety  of  the  onion  which  has  completely 
lost  the  liabit  of  producing  flowers  and  seeds ;  it  does 
not  even  pusli  up  a  flower  stem. 

Under  the  erroneous  impression  that  it  was  intro- 
duced into  England  from  Egypt  it  is  sometimes  called 
the  "Egyptian  Onion;"  in  tliis  (^ountiy  it  is  often 
known  as  the  "English  Multijilier,''  and  "Under- 
ground Onion  "  is  sti'.l  anotlier  name  for  it.  It  is  a 
medium-sized,  yellowish-brown  onion,  with  a  ratlier 
stronger  flavor  than  the  eomn:oii  kinds.  If  a  large 
Potato  Onion  be  planted  in  spriuLr.  it  will  produce  a 
cluster,  sometimes  as  many  as  a  dozen,  of  smaller 
bulbs,  varying  in  size,  from  a  filbert,  upwards.  These 
small  onions,  wlien  planted  next  year,  will  each  in- 
crease in  size  to  form  a  large  bulb.  The  generations 
thus  alternate.  One-year  olTsets,  or  small  bulbs,  are 
produced,  .and  the  next  year  these  grow  to  the  full 
size.  Ordinarily  it  would  take  two  years  to  grow 
an  onion  of  this  kind,  but  in  practice,  some  of  the 
bull)s  in  a  clusterof  small  ones,  are  often  laru'e  enough 
for  use,  and  when  a  small  bull)  is  set  out,  it,  besides 
growing  to  a  large  bulb,  often  produces  several  small 
ones  also.  So  often  floes  this  occur,  that,  in  cultiva- 
tion on  a  small  scale,  it  is  not  necessary  to  srow  a  lot 
of  offsets  especially  for  "seed."  as  enough  are  usually 
l>rodneed,  attached  to  the  larure  bnllis.  This  onion  is 
very  hardy  ami  may  remain  in  the  grtiund  all  winter, 
it  IS  also  early.  In  sume  localities,  especially  near 
Norfolk',  Va.,  this  variety  is  used  as  tlie  market  crop, 
to  the  exclusion  of  those  from  seeds. 


EXrFJUENCE  OF  PRACTICAL  (IROWEBS. 


ss 


RAISING  ONIONS. 

BY   A  OONNECTlCt  T  SEEIV<iBOWER. 

attempt  at  miMus  oni..ns  is  bfcausc  th.y  <lu  not  .tl. .  t  :  »'""  ,.,,,,,;„  /..f  ,,„..  oon.nost,  ov  three  Innulrnl 

.rounl.  w„U.i.  ..as  l^-V""'""' 'IT e;^,!"      U  wt  I  1    n  ,^         V^:::::.:'^'  or  s.!„..vi,.u„.b,.,.  of  ,,.„., 
tivation  of  U.c  two  or  thru,  prcviou.     rop  .  h  a    ^'  j",^^,,,,,,,  j,  j,.  ,,...,1 :  l.,..k  lmrr„w  :>.„1  harn.w  anai.,. 

,„.taU.  that  oni...  .1..  ..-tU.^  y^^^^,^^ Z^_  1  ^  1   \t\,.,,  .„.„..„,  .,.ou...,  .In.,  with  .aU...     W,..,n 

r„::tr=  :L;!;:r:::;.S- "u;..:;!";  ;;;^a  •. . ..  t..e^pH,. ..,. ... ....  o.  ot,.e. .. 


ynar  for  o..io..s,  thai,  i^  sivc.  to  an.v  oth.-r  in.p,  that 
lit  t;.-ou..il  l)L'ttcr  for  llifin. 

()nio..s  will  inKlnubtodly  :>u(;i;cca  belter  ma.iy  years 
oil  the  sam.^  U.oui.a  than  .uost  other  vcgctubles,  Imt 
tiieie   is  a  luiiil   to    tliis   Mieeess.     In   Wethev.sth'Ul, 


tilizers  harrowed  i.i. 

Every  fan.ier  ami  aa.-le.ier  .should  have  a  reel  aud 
line,  a..a  a  ...arluiii;  .•al<e.  They  will  save  a  great 
„„,„v  steps  in  layin- out  :  besides,  the  stmi-l.t  and 
u..iC("..m  rows  enable  the   work.nrn  to  apeoiM,>lish  a 


n:s=£=EE::SS:=s~ESsr:::: 

produet  to  .he  a,.-..  The  o.uo..s  .-own  there  now  ,n  ;  J,  ",;'^',,  I  e  b ouu^ht.  is  preferable.  When  ...ado  of 
nany  oftheoUlKa,-dens:.resn.a,..  .noy  sta.l  .p.iekly  ^""^^'"^'^^^^i^'^^ ^  „„1,,  frame  with  projecting 
anaurow  vigorously  the  forepart  of  the  season,  but  -;' '  ,  ^^  ,  Vi  e  s  v  ...  holes  through  the  eentres 
M.ddeuly  meet  with  a  el.eek  when  they  should  '^o  on  op  "■"tt"m  l»'  [  j^„,^,,i  ,  „„,  of  the  sides  cx- 
.i-owh."  even  if  there  be  no  signs  of  smut  or  blast,  to  u.bert  a  st.iWt. 
a.id  ripen  too  early  to  attain  their  former  size  and 
produetiv..ness.  Mueh  lai-ei-  erop^  ^.-e  now  grown 
)ii  other  towns. 

One  g.-eat  trouble  iunong  be-ii'.ners  on  new  ground 
Is  that  the  onions  will  .lot    bottom  and  ripen  at  the 
usual  time,  but  eontinue  to  grow  all  the  season  and 
p.-odue(^  too  many  "  stiff  ..eeks '"  or  scallions.     1  her.' 
are  seve.-al  causes  for  this.  O.ie  is,  the  land,  wl.ieh  is 
too  poor  to  e.-mnienee  eu.tivation  upon,  is  .leavily 
,nanu.T.l  a.ul  plowed  deep,  bringi.ig  the  poor  subsoil 
to  the  surfaee.   The  seed  in  such  soil  eomes  up  weak, 
if  at  all,  a.i.l  the  onions  g.-ow  very  slow.y  until  they 
.ret  hold  of  the  deeoinp.)sed  mani..-e,  when  it  is  too 
late  in  the  seas.m  lor  them  t..  maluro.     I.ate  sowing, 
■t  wet  season,   and  foreign   .)r  bad   s.'.d,    a.-e   other 
causes  of  .-eallions.     If  onions  do  not  begin  to  botto.n 
before  September  rains,  they  never  will. 

The  .ini.in  is  n.)t  so  pavtieular  about  th.'  elKivaeter 
of  the  oil '-iiial  soil  as  many  suppose,  (iood  er.)ps  are 
otjtained  on  almost  any  soil,  not  too  wet  or  l.u,  dry, 
oxeept  a  stilV  elay,  light  saiul,  or  hungry  grav.:l.  It  is 
essential,  l...w.'Ver.  that  the  laii.l  should  have  been 
made  rieh  bv  the  thor...igh  \,.eorp"rati.»n  of  manures 
aud  in  elean  tillage  for  at  least  two  years  from  the 
Hod  Corn,  and  then  potatoes,  carrots,  or  lu'cts.  are 
good  preparatory  crops.  One  or  two  heavily  manured 
tobaee,.  crops  admirably  fit  the  ground  for  onions ;  old 


KEEI'    AND    I, INI'. 


twenty  to  thirty  loads  t..  the  acre  lal.^  m  the  fall,  say,    L.  .s  not   snow  .        . 


about'  the  n.Mille  of  N..vembe.-,  and  ph.w  it  m  not 
verv  dcei.  .'v  use  one  ton  of  fish  sruant).  spread 
o,',  after  pUr.  in:r  an.l  hnvrow  it  in.  If  -mw  lisb  is  put 
oniu  the  sprh.g,  the  onions  w.ll  eontui.n'  U,  grow 


other  end  of  the  in..-.  Common  th,-cc-stranded  eonl, 
abo.it  a  Muarter  .,f  an  inch  Ibi.'k,  is  the  most  sn.tab  e 
for  the  line.  To  cmstruet  a  Marking  Rake,  make  the 
head  three  feet  ten  u.ei.es  long  by  two  iuehes  square 


I 


■■'A 


HOW    TO    kAlSK   OMO.NS. 


Bore  four  throc-fnurtli-incli  liolos  fonrtc^on  inthos 
:iliart,  c'ommciicin);  two  iiiulics  from  tlio  eiida ;  one 
hole  ill  tUu  centre ;  iind  lioles  at  tw(tlve,  flftoeu.  six- 
ti'tn  hihI  u  luilf  jiiiil  ei:;htefii  iiielie.-*  eaeli  side  of  it. 
.M;il<e  four  tectli  .-^ix  iuclics  loiii;,  iiti  iiicli  tliieli,  iiiid 
rouiiil  tliem  ut  tlu'  |ioiiits.  Seeure  tin  iii  witli  a  |iiii  or 
key  l)y  the  toiis  >o  tliey  can  be  easily  eliaiiyed  and  ud- 
jiiilud  to  the  dilTerent  widtli.s.  The  liandle  of  the 
murker  shouhl  lie  six  feel  long,  sidit,  and  sjjread  so 
us  lo  form  braeis  wliere  it  is  fastened  to  tlie  head. 

Another  form  of  marker  is  sliown  below,  in  whieli 
the  teeth  are  not  movabh^  ;  they  are  Hxed  at  the  de- 
sired (li.staiiecs,  on  both  sides  of  llie  head.  The  land 
lieint?  prei)ared  for  sowiii;;,  stick  down  tlu-  stake,  run 
oil  the  line,  and  lay  it  where  it  is  desired  to  eoninnriee. 
Adju>l  the  murUini;  rake  tu  fourtet'n  ini.'hes,  draw 
the  outside  tootli  carefully  by  tlie  line,  and  follcjw 
back  and  forlh  in  the  last  mark  nntil  completc^d. 
AftiM-  the  ground  is  marked  off,  it  should  lie  a  little 
while  for  the  surfa(U'  to  dry  befon!  eommoncing  to 
.sr)W  the  seed.  It  cover**  much  better,  and  the  soil 
will  not  stick  to  the  wheel  of  the  .seed-sower.  The 
best  onion-growers  now  do  not  use  seed-.sowcrs  with 


DIIII.L  M.VKKEH. 

a  roller  attached.  It  packs  the  earth  ao  hard  that  it 
bakes  after  a  heavy  rahi  and  very  nnich  impedes  the 
growth  of  the  young  (ilant,  and  it  is  not  so  easy  in 
weeilicg  to  break  the  crust  formeil  when  rolled  down 
tlat  as  when  the  seed  is  covered  by  rakes  or  a  light 
drag.  It  is  of  the  utmost  importance  to  get  good 
seed— not  only  good,  strong-growing  seed,  but  seed 
that  lia.s  been  raised  from  good-sized,  well-ripened 
onions.  Imported  seed  cannot  be  trusted.  The  Second 
Early  Ucd  (^nion  is  the  best  for  a  ireneral  crop.  Sow- 
four  to  six  i)ounds  to  the  acre — say  about  thn-c  seeds  to 
an  inch  or  live  seeds  to  two  inches  ;  cover  half  an  inch. 
As  soon  as  the  onions  are  U))  so  they  can  be  seen 
the  length  of  the  rows,  run  an  onion-W(;cdcr  nr  liiind- 
eulLivator  through  them,  with  the  rakes  iidjiisted  so 
as  not  lo  throw  the  earth  upon  the  young  plants,  and 
repeat  often  cnoui;h  to  prevent  the  growth  of  weeds. 
This  will  keep  the  ground  perfectly  clean  betwi'en  the 
rows.  When  they  are  Just  out  of  "  tln^  double,"  or 
■wlicu  the  lii'Bl  weeds  begiu  lo  show,  after  cultivatiuy;, 


the  ground  should  be  raked  ligiitly,  diagonally  acrcss 
tlie  rows  Willi  a  common  wooden  hay  rake.  This  will 
I'reak  the  crust,  dcslroy  the  weeds  in  the  rows,  and 
u'ive  flu;  young  )ilaiit-:  a  :rood  start. 

nearly   in   June,    win  n  Ihi!  onions  are  four  or  live 

iiiehes  high,  sow  abnut  three  bushels  lo  the  acre  of 

^  not  very  coarse  salt  broadcast  over  them.     After  th(! 

^eeond   weeding,  spread  on  a  good  dressing  of  wood 

:  ashes.     They  require  three   or  four  weedings  in  the 

row  . ,  bill  if  (lains  were  tak<'u  In  marking  to  keep  tlie 

rows  straight  and  uniform,  the  onion-weeder  will  run 

'  so  close  to  them  that  tliere  will  be  but  few  weeds  to 

i  remove  by  hand. 

When  the  tops  have  fallen  and  nearly  died  down, 
draw  four  rows  together  with  a  woodiii  rake,  raking 
two  rows  at  a  lime  toward  the  other  two  rows.  Pull- 
forks  are  sometimes  used,  but  in  careless  hands  they 
;  |)ieree  a  gorxt  many  onions.  They  may  remain  as 
rnked  togither  several  days,  or  until  sufllcicntly  cured 
to  strip  ;  cut  (lie  lops  about  an  inch  from  the  onions, 
If  they  are  stripjied  while  the  taps  are  partly  ureeu, 
they  do  not  keep  .-o  well.  After  stripping,  remove 
them  to  an  outbuildinir  on  a  dry  day,  with  a  north- 
west wind,  and  spread  over  the  floor,  not  more  than 
a  foot  thick  ;  turn  them  occasionally. 

To   keep   onions   in  quantity  through  tiie  winter; 
just  before  they  are  likely  to  freeze,    and  when  per- 
fectly dry,  spread   tliem   eighteen   inches   thick  on  a 
I  tiirht  floor  in  a  barn   or  outl>uilding   which  U  under- 
!  pinned  so  as  to  keep  tlu'  cold  air  from  freezing  tluun 
^  loo  severely  next  the  floor,  i.eave  a  space  of  two  feet 
next  the  w;dls  of  the  building  on  all  sides;  spread  a 
I  sheet  cntirily  over  ihein,  till  the  space  with  thw.  hay, 
I  (rowen  is  the  best)  and  tread  it  firmly  ;  then  cover  the 
I  whole  about  two  fec't  thick  with  the  same,  and  the 
onions  will  ordhiarily  keep  well.     They  should  never 
be  disturbed  wliilc  frozen,  but  as  soon  as  the  frost  is 
compleiely  out  in  the  sprinir,   take  oil'  the   covering 
1  and  spread  them  all  over  the  room,  opening  the  doo'-s 
'  and  windows  to  give  air  in  iileasaiil  weatluT.     If  they 
i  are  not  well  eovei'cd  and  the  thermometer  should  fall 
[  to  fifteen   deg.\es   lielow   zero,   some  of  thein  may 
j  freeze  to  death,  and  be  soft  when  thawed. 

White  onions  are  the  worst  to  keej),  on  account  of 

their  gathering  moisture  go  readily.     They  should  be 

kept  spread  (luite  thinly  on  the  floor  in  the  light  and 

I  where  the  air  can  circulate  freely.  Just  before  winter 

I  sets  in,  spread  a  few  inches  of  straw  on  a  floor,  and 

'■  place   the   onions   on    it   four  or  five    inches  thick  ; 

'  let  them  freeze  a  little,  then  cover  them  with  straw 

and  let  tliem  remain  undisturbed  until  s))ring  ;  or  put 

I  them  into  peach  crates  and  cover  with  hay  in  the 

1  barn,  or  pile  the  crates  next  th(   walla  of  a  cool  cellar. 

Onions    are    general!;-    mie    "f  lue   most   profitable 

Crops,   often   yieliliiig   feur  liundred  to  six  hundred, 

sometimes  eight  hundred,  bushels  to  the  acre, 


HOW   TO   RAISE   ONIONS. 


85 


THE  ONION  FLY— Anthomyia  Ceparnm. 


Fig.  1. 

Is  travollini?  through  the  countT  of  Essex,  N.  Y  ,  a 
^hort  time  since,  particularly  nlotip  the  heauliful  pUnns 
in  th«  vicii.itv  of  the  Au-^ahle  Riv^r.  I  bad  my  atteti- 
tion  lepeatedlv  attracted   to  the  witliered  and  fickly 
appearance  of  nearly  all  the  fields  of  onions,  through 
which  I  parsed.     Upon  inquiring  the  cau«e,  I  was  in- 
variably  told  tnat  it  was  the  elTects  of  a  worm,  and 
th&t  it  was  extremely  doubtful  if  a  single  tuber  in  a 
healthful  condition  would  be  obtained  iu  a  hundred 
plants     This  excited  my  curiosity,  and  on  raising  the 
bulbs  from  the  earth,  I  had  little  difficulty  in  recogniz- 
ing the  larva  of  a  Dipterous  (two-winged)  insect,  be- 
longing to  a  species  which  in  England,  as  well  as  in 
many  other  parts  of  Europe,  for  the  last  twenty  years, 
have  almost  entirely  destroyed  the  onion  crops,  upon 
the  cultivation  of  which  bo  considerable  an  amount  of 
labor  and  experience  have  been  expended.    To  such  a 

degree  have  their  ravages  extended  in  those  countries. 


^^2B 


this  niauner  trace  them  through  their  v«nouB  Rtagca 
of  oxisteuc.-,  up  to  the  perfect  fly.  Until  this  is  ec- 
complished,  and  not  till  then,  will  we  with  any  degree 
of  certainty  be  able  to  suggest  any  reasonable  method 
for  tffeotually  removing  them.  If  it  be  not  dor.* 
speedily,  a  knowledge  of  the  proliflc  manner  of  their 
increa.se,  makes  it  probable  that  ihey  will,  iu  the  course 
of  but  a  few  years,  spread  over  the  whole  country,  and 
idmost.  if  not  entirely,  obliterate  this  highly  useful 
vegetable  from  our  gardens. 

This  insect  depredator  is,  I  think,  undoubtedly  tho 
Anthomyia  ceparwn,  of  Meigen,  or  a  species  so  -losely 
allied,  us  to  difl'er  but  little  from  it  in  any  of  it» 
habits. 

It  is  shown  at  e,  (ig.  1,  somewhat  magnifled,  tho  ao- 
tual  length  being  indicated  by  the  perpendicular,  and 
the  spread  of  the  wings  liy  the  horizontal  line,  below 
the  cut  of  the  fly ;  c  and  d.  same  fig.,  show  the  pupa, 
from  which  the  in.sect  emerges,  e  being  the  natural 
size,  and  d  magnified.  It  belongs  to  the  second  gen- 
eral division  of  the  J/uAci(/«,  that  of  the  Ar.tJwmym<ks, 
wliich  is  composed  of  species,  all  of  whom  have  greatly 
tho  appearance  of  common  flies. 

The  /(!/(((  of  tills  insect,  o  in  fig.  2,  is  about  J-  of  an 
inch  in  length,  fleshy,  a.id  of  a  white  color.  It  is  of  a 
conical  form,  with  a  smooth  and  shining  surface,  and 
entirely  .'ree  from  any  external  superficial  appendages. 
The  incisions  are  finely  granulate,  and  the  last  and 
largest  segment  is  obliquely  truncated  at  its  base,  upon 
which  is  placed  a  surrounding  border  of  eight  small 
knots,  or  projecting  points,  as  seen  at  6,  fig.  2,  repre- 
senting the  larva  magnified. 

Tho  female  fly  deposits  its  eggs  on  tho  base  of  the 
stem  near  the  surface  of  the  ground,  which  in  a  few 
days  become  hatched,  the  larvie  immediately  penetrat- 
ing between  the  lewes  to  tho  bulb,  upon  which  it 
preys  unseen ;  but  the  effects  soon  become  visible,  fof 


Jig.i.  "s-s- 

that  the  husbandmen  have  been  driven  to  the  necessi' 
ty  of  abandoning  the  culture  of  this  important  vegeta- 
ble, not  having  yet  met  with  any  efficioi  t  remedy  for 
the  destruction  of  their  enemy. 

Much  uncertainty  .still  seems  to  prevail  among  ento- 
mologists respecting  the  peculiar  habits  and  instincts 
ot  this  little  depredator,  and  we  greatly  fear  that  they 
will  long  remain  in  ignorance,  unless  some  interested 
and  inteUigent  individual,  residing  on  ih"  spot,  and 
having  daily  access  to  the  plants,  shall  establish  a 
lenes  ot  practical  observations  on  their  habits,  and  in 


Plg.4.  ^^«-^- 

th.o  lciive=  turn  yellow,  fall  prostrate  on  the  ground, 
and  quickly  wither  away.  These  are  shown  in  figs.  3 
and  4.    In  the  course  of  about  two  weeks  they  arriva 


36 


KXPEKIKNCE    OF    mACTICAl     GROWERS. 


ai  maiurity,  and  change  to  the  pupa  stale,  fig  5,  and 
in  from  fifteen  nr  iwunty  days  more  emerge  the  perfect 
fly,  fully  prepured  to  aceompliah  llivir  depredations  by 
depositing  their  eggs  upon  the  more  healthy  plants. 
Ah  many  aa  from  one  to  live  of  the  larvje  were  fre- 
uuently  to  bo  met  with  on  a  single  plant. 

The  perfect  insect  in  nboiit  half  the  size  of  the  com- 
mon house-fly,  with  a  few  thinly  f-cattered  hairs  cover- 
ing the  Burfiico  of  the  body.  It  is  of  an  ash-gray  color, 
the  males  being  distinguished  by  a  series  of  dark  stripes 
upon  tlie  back.  Tiie  head  is  marked  with  a  brownish 
spot  upoi  its  apex.  The  wings  are  exceedingly  trans- 
parent, exhibiting  beavtifiil  iridescent  reflections  from 
their  surfaces,  the  shoulders  of  which  are  of  an  uchery- 
brown  color,  and  the  veins  of  brownish  yellow. 

Tills  fly  may  not  unfrequently  be  met  with  in  the 
spring  of  the  year,  basiling  in  the  sunshine  about  the 
windows  of  the  neighboring  dwellings.  And  from  tho 
circinnstauce  of  finding  their  larvas  in  the  greatest  pro- 
fusion, committing  their  depredations  in  the  niiddleand 
latter  parts  of  August,  we  are  inclined  to  believe  that 
they  pass  through  several  generations  in  a  season,  and 
that  they  probably  make  use  of  the  seed  of  the  plant, 
on  which  to  deposit  the  egg  for  the  larvaj  of  the  en- 
suing oprins;.  If  this  be  so,  steeping  the  seeds  in 
brine,  before  sowing,  we  should  suppose  would  be  ths 
proper  remedy;  if  otherwise,  the  process  will  not  mate- 
risJly  aCTect  their  germination.  They  appear  to  show 
B  diatirxct  predilection  ibr  the  white  onion,  in  preference 
lo  tbtt  o(  any  other  color. 


This  insect  it  is  exceedingly  difficult  to  destroy. 
Strewing  the  earth  with  ashes  has  proved  of  little 
avail;  powdered  charcoal  answers  a  much  btltcr  pur- 
pose, and  is  generally  in  use  in  this  section  of  country, 
but  it  should  only  be  thrown  over  about  two  tliirds  of 
tlie  bod.  so  as  to  leave  a  portion  of  the  plants  for  them 
to  resort  to  on  being  brought  to  the  perfect  state,  and 
driven  from  their  original  resting-place.  When  they 
have  been  convened  to  the  larv.i  state  and  commenced 
their  depredations,  the.><e  [lants  should  bo  pulled  up 
and  consumed  by  tire. 

It  has  been  rt commended  to  prepare  the  beds  as 
early  in  the  spring  as  convenient,  and  suffer  them  to 
remain  eight  or  ton  days  for  the  noxious  plants  to 
vegetate,  then  to  cover  them  with  straw  to  the  depth 
of  ten  inchcH,  and  burn  them  over;  aft-er  which,  plait 
the  seeds  for  llie  ensuing  crop  immediately.  Ttiis  pro- 
cess, I!  -s  stated,  has  proved  perfectly  succo"  .ful  in 
drivin  iwft>  'ho  insects  and  insuring  good  crops,  and 
in  adc  :'ioti  Vj  .'•:-,•  has  furnished  a  capital  top-dressing 
to  tl  'ij."  '\-  on-beda  prepared  from  the  hearths 
upon  ,  1  c.  coal  has  been  burned,  have  likewise 
been  meationcd  as  producing  the  perfect  vegetable, 
entirely  free  .ij.ti  the  attacks  of  the  liy. 

Should  the  cimrcoai  method  iiere  mentioned,  be  uni- 
versnily  adopted,  wo  have  little  doubt  but  that  this 
insect  depredator  will  in  a  short  time  become  greatly 
reduced  in  number  if  not  entirely  destroyed,  and  afford 
a  much  better  chance  for  a  iLors  healUif^  '..top  of  tiM 
onion  plants  hereafter.  J.  9. 


1 


f 


)ii=3i^: 


^ 


TOBACCO 


CULTURE. 


PRACTICAL    DETAILS, 

r^7. FROM     THE .  .^ 

Selection  niul  lli'epa ration  oftlie  Seed  and  tlie  Soil. 

— i-vv.-  TO  ;<•---  — 

Harvesting,  Curing  and  Marketing  the  Crop, 

PLAIN  DIUECTIONS  AS  GIVEN  BY 

FOURTEEN  EXPERIENCED   CULTIVATORS, 

lii'kUuif  in  different  parts  of  the  United  States,  most  of  irhom  luwe  had  lon,j  praetire 

in  the  (jrotvinij  of  Tubaceo. 

ALSO,  NOTES  ON  THE  TOBACCO  WORM. 


% 


ILLUSTRATED.   (V- 


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O,  ,IUDD    CO..  D.  W.  JUDD.  Pres't. 

,..  7SI     BROADWAY.  i' 

L    _      __  .     ^. 

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